Easy acorn squash.

This is acorn squash.

After a winter of eating root vegetables you may be asking yourself, what else is there left to do with them?

I baked it in the oven on 350F for an hour and scooped out the insides. I was doing this during a lazy Sunday morning. Then oven is doing the work not me. 🙂

Then when I was ready to do something with it, I purred it in my magic bullet with some maple syrup and almond milk.

I stuck some parsley in there just to class is up. 🙂

I would serve this with other roasted veggies as a dipping sauce, or with pickled beets. You could also dip warm bread in this, make this into a soup.

It’s nice to have different textures when you eat.

This really took no time at all, and it was just a matter of doing different parts of the cooking when I had time.

Enjoy!