This fall/winter favorite comes in so many varieties. The beauty of many winter squash that I find is I can use the same recipe on every one of them and it all tastes so yummy :D "My Baby's Got Squash" is a very warm, grounding recipe - paired nicely with some tea light candles and a little traditional African guitar music on the side.
- 1-2 Winter Squash of your choice (you will generally be able to find Acorn Squash at most grocery stores)
- 1 Can of Roasted Garbanzo Beans
- 4 TBS of Coconut Oil (can substitute olive oil)
- Himalayan Pink Sea Salt
- Black Peppa
- "Herb de Province" or any herbal blend spice that you enjoy
- A Handful of Nuts of your choice - here I used some left over trail mix of dried berries and cashews
- 1 Clove of Garlic - diced
- A Dash of Cinnamon
- Preheat the oven to 400 degrees
- Slice squash in half and remove the seeds (can set aside to make toasted seeds later on)
- Place both halves of the squash face up in a glass cooking dish with 1-2 inches of water covering the bottom of the dish.
- add 2 TBS of coconut oil per half of squash (the squash are acting as bowls for these ingredients at this point).
- Sprinkle each squash half with sea salt, black pepper, herb de province spice blend, and cinnamon (spread around the rim with your finger or a spoon with coconut oil).
- Add in your handful of nuts/dried berries
- Cook for 30-40 minutes or until soft when you poke with a fork.
- Add roasted garbanzos into each half when finished
- Top with sprouts if desired
- Lay out one piece of paper towel on a plate
- Rinse the can of Garbanzo Beans
- Spread them on the towel and dry them completely
- Once dried (80-90%), place them on a oil coated baking sheet (coconut oil or olive oil)
- Sprinkle salt, pepper, and a dash of cayenne on the beans - roll them around by shaking the pan from side to side.
- Cook for 30-45 minutes (400 degrees) till golden brown and crunchy