I just had the most decadent healthy desert! I just had to share with you.
Yesterday I baked a large acorn squash. Cut the squash in half, remove seeds using a spoon, cut off hard top and bottom. Cut squash into bite size pieces, leaving the peeling on. Put in a baking pan. Add a bag of precut butternut squash and 1 cup local Louisiana Pecans. In a microwave safe cup melt 1/2 stick butter, 1/4 cup brown sugar, and 2 Tbsp Pumpkin Pie Spice. Pour over squash and cover with aluminum foil. Bake until peelings are soft. Yummy! served warm.
Today I slightly reheated a cup of the squash. Put in the NutriBullet with 1/2 cup plain Almond Milk and a medium banana. Blend for 45 seconds.
I was pleased with the result, so smooth and creamy.
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