It's here! Thanksgiving week - this has got to be my favorite holiday by far. First - it is a short work week. I am extremely jealous of all my friends and some fam who work in the schools, cause they have most of the week off. Health care doesn't really take a holiday, so I only get Thursday off, but I took Friday off for good measure. Because coming back that Friday is the WORST. Second - I feel like Thanksgiving is the true start to the holiday season and it is my Super Bowl of cooking. I try pull out of the stops and love being in the kitchen all day, drinking wine, listening to music, and creating all sorts of goodness. I'll wait until Friday to pull out the Christmas music - don't worry I am not crazy. Third - Thanksgiving is right next to my birthday and so the weekend is usually filled with all things celebratory. So bring it on.
Given that Thursday is the start of not only the holiday season, but the season of eating, I am doing my best to balance all my food choices. Indulge a little here and there, but eating healthy most of the time is usually what works for me. And if I can come up with ways to sneak in more veggies into each meal - well I am all about it.
I have been roasting up all sorts of winter squashes this season and I decided I wanted to make one to eat with my breakfast. I was going in between doing a sausage/egg stuffed squash and a sweet one. I tried this version first and haven't even tried to fix up the other idea yet.
Roasting the squash is something simple you can do early in the week and you will be ready for a a couple of good breakfasts or even a pre/post workout snack. Grab some store bought granola or try making my pumpkin granola for a festive fall treat. Pick up your good yogurt (my favorite it Siggi's Plain) and drizzle is all with your most adored nut butter and bam - you've got yourself a meal you can feel good about and some extra veggies all snuck in there.
Roasted Acorn Squash Granola Bowl
- 1 acorn squash
- olive oil, cinnamon, salt
- yogurt of your choosing
- nut butter
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the acorn squash in half and scoop out the seeds and guts.
- Drizzle the squash with olive oil, cinnamon and a little bit of salt. Place the squash, open side down, on the baking sheet and bake for about 25 minutes, until the skin of the squash is soft.
- It is your choice to eat this warm or have it cool, but whatever you like, dollop about 1 cup of yogurt into the squash, add a bit of nut butter, and top with your choice of granola. Enjoy!
Wishing all of you a Happy, Grateful Thanksgiving.