Detox Recipes: Vegan Sweet Cinnamon Squash
Not yet a squash-for-dessert convert? One bite of a perfectly baked, deliciously sweet slice of cinnamon-laced kabocha may make you swear off cakes and cookies as the go-to after-dinner treat.
January 19, 2009
Serves 4
What you need:
- 1 medium winter squash (kabocha, butternut, or acorn)
- 1 tablespoon cinnamon
- 2 tablespoons brown rice syrup or agave nectar
What you do:
- Preheat oven to 450 degrees. Wash, dry, and cut the squash in half. Remove the seeds. Cut into evenly sized chunks, leaving the skin on.
- Place the squash chunks into a mixing bowl and drizzle with the sweetener and cinnamon. Toss to coat all of the pieces evenly and place the squash in a baking dish.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 to 15 minutes, until the squash is tender.
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