Makes 2-4 servings
- 2 Delicata squash
- 1+ tbsp oil (I used walnut)
- 1+ tbsp pure maple syrup
- salt to taste
Preheat oven to 400 degrees F. Wash, peel, and cut squash lengthwise in half; remove seeds, cut into chunks about 1 inch wide, and place in a large bowl. Drizzle oil and syrup over the squash and toss to evenly coat (add more oil or syrup if needed, but be warned: this squash is naturally sweet). Transfer to a baking dish and sprinkle lightly with cinnamon, a touch of nutmeg, and salt. Bake until tender, about 20-30 minutes.
Makes about 6 cups
- 2 cups rolled oats
- 1 cup almonds, raw and roughly chopped
- 1 cup pumpkin seeds, raw
- 1/2 cup sunflower seeds, raw
- 3/4 cup shredded coconut, unsweetened
- 2 tbsp oil (I used walnut)
- 1/3+ cup honey & maple syrup (I recommend a 1:1 ratio)
- 1/4+ cup flax seeds, raw
- salt to taste (optional)
Preheat oven to 325 degrees F. In a baking dish or pan, toast oats for about 15 minutes, stirring halfway. In a small bowl, whisk together honey and oil to make a thick mixture. Add almonds, pumpkin and sunflower seeds, coconut, and salt to the oats and stir to combine. Drizzle honey-oil mixture over granola and stir well to evenly coat all ingredients. Bake until top and edges of granola begin to turn golden brown, about 15-20 minutes (granola will still be somewhat tacky); stir once or twice during cooking. Add flax seeds upon removing the dish from the oven or during the last five or so minutes of cooking as they burn easily. Allow granola to thoroughly cool before placing in a glass or plastic container for storage.
Want some more fall food ideas? Click here to see posts from last October, including a simple recipe for Baked Apples!
Images by Rebekah Carter (2011).