Parmesan Roasted Acorn Squash

Dairy Free + Vegan Optional

Here’s why you want to eat SQUASH

Squash helps to bring greater balance to your thyroid. And, it helps to boost your liver, allowing it to function better. It also provides glucose for your brain and the rest of your nervous system, which results in you feeling calmer and more settled. Not to mention, butternut + acorn squash are also great for decreasing sweet cravings.

Ingredients

• 2 medium acorn squash seeds removed, sliced into 1" thick half moons

• 1/3 cup (80g) olive oil

• 1 1/2 tablespoons (30g) honey

• 3/4 cup (68g) grated parmesan or vegan parmesan

• 1/2 cup (70g) crushed walnuts

• 10 sage leaves chopped

• salt and pepper to taste

Directions

• Preheat oven to 425f and set rack to middle level. Clean the exterior of the acorn squash, slice in half, remove seeds, and cut into 1-inch thick half-moons.

• Toss the acorn squash with the olive oil. Spread out the acorn squash on 1 or 2 parchment paper lined baking sheets making sure not to overcrowd the pan. Season the pieces with salt and pepper on both sides.

• Roast the squash for 20-25 minutes or until tender. Remove the pans from the oven and drizzle the honey onto the pieces. Sprinkle on the grated cheese, crushed walnuts, and sage. Return to the oven and cook for 5-7 more minutes or until golden brown. Enjoy!

Please note:

• Delicata, butternut, and pumpkin can all be used for this recipe.

• Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Recipe- James Delmage, SipandFeast.com + Squash information: Adapted from Thyroid Healing, Anthony William