Fall is coming soon and these ACORN SQUASH ROUNDS WITH DILL-CASHEW CREAM would be perfect snack or side dish. This recipe is from our friends over at @NutritionStripped, which is included in their NEW book, check it out here: http://amzn.to/2ccyiuJ #linkinprofile @simplegreensmoothies SQUASH ROUNDS 2 acorn squash 2 tablespoons olive oil Pinch of sea salt Pinch of ground cumin Pinch of cayenne pepper Freshly ground black pepper Preheat the oven to 400 ̊F. Line 2 baking sheets with parchment paper. Slice the squash crosswise into ½ inch thick rounds (it’s easier to slice the squash before it’s been seeded). Using a spoon, gently scoop out the seeds from the centers of the squash slices. Place the squash rounds on the baking sheets, drizzle with the oil, and sprinkle with the salt, cumin, cayenne, and black pepper to taste. Bake for 30 minutes, or until golden and firm. Flip the squash rounds over at the 15-minute mark. Serve the squash warm with the dill cashew cream alongside for dipping. Leftover squash rounds may be stored in an airtight glass container in the refrigerator for up to 5 days, but store the cream in a separate airtight glass container. Reheat squash upon serving again. DILL-CASHEW CREAM Ingredients 1 cup raw cashews, soaked for 2 hours and drained 1/2 cup filtered water 1/4 cup chopped fresh dill 1/4 cup chopped sweet onion 2 cloves garlic Juice of 1 lemon 1 teaspoon sea salt Freshly ground black pepper Instructions In a high-speed blender combine the cashews, water, dill, onion, garlic, lemon juice, salt, and pepper to taste and blend until smooth. Adjust the salt and black pepper to taste. Pour the cream into a small serving dish for dipping and set aside. Place in the refrigerator if you want a chilled dip. Tip: Try the dill cashew cream as a replacement for mayonnaise on sandwiches, or as a dip for other vegetables. Serve the squash warm with the dill cashew cream alongside for dipping, serves 4 to 6. Leftover squash rounds may be stored in an airtight glass container in the refrigerator for up to 5 days, but store the cream in a separate airtight glass container. Reheat squash upon serving again.

simplegreensmoothiesさん(@simplegreensmoothies)が投稿した動画 - 2016/09/10 00:32:11