Maple Roasted Acorn Squash

Tags

acorn squash, paleo, vegetables

The fall has brought an abundance of squash. I’m actually starting to get a little tired of squash- but its still a great staple in a paleo diet. On a typical weeknight, there is definitely a source of protein, a green vegetable or two and every once in a while, squash or sweet potato.

Paleo enthusiasts warn against having too many sweet potatoes. They are still carbs but they are rich in nutrients. Its recommended to have them on days you are craving starch or even if you have a craving in general. The key is satisfaction. 

Served up alongside a good steak and some garlicky sauteed swiss chard, the acorn squash completed this meal without making us feel bloated or overly full.

 

Ingredients: Serves 2

1 acorn squash

2 tbsp butter

1 tbsp pure maple syrup

sprinkle of sea salt

Method:

Preheat the oven to 450*.

Slice the acorn squash in half and scoop out the seeds. Dont toss the seeds- they can be washed and roasted and taste just like pumpkin seeds!.

Arrange the acorn squash halves on a cookie sheet. Rub 1 tbsp of butter on each half of the squash. Drizzle 1/s tbsp of maple syrup on each half and sprinkle with sea salt.

Bake squash uncovered for 25 minutes. or until desired doneness is reached. I like mine with a little char to it, 

 

Its completely acceptable to eat the skins of the acorn squash if its cleaned properly and organic. While I didnt on this particular occassion, i totally love the skins!

Maple braised Brussel Sprouts with Caramelized Onions and Bacon

Tags

bacon, brussel sprouts, slow cooker, vegetables

That is quite a mouthful so a side dish, right?

Well, there really is no way to give the dish justice without naming all of its delicious components.

Its probably no secret that I have been slacking in the menu planning part of my life. I know I say it all the time. But when I think about setting the time to menu plan, I get side tracked. Like “Oh, a notification on Facebook.” Or “OOOh! A text from my boyfriend”. And then, next thing you know, its Sunday night and I havent a thing planned.

That’s what I love most about trips to the supermarket with the roommate. I go with a vague idea of what I want and then, if I see something I like, I get it.

the problem?

I see a lot of things I like.

Like slab bacon. You cant just cook it an eat it… (I mean, you can… but humor me), you need to make it a star in an otherwise boring dish.

And while thinking this over, I glanced in the cart of someone else in the market and spied a massive bunch of brussel sprouts. Immediately I was back at Zutto having the best brussel sprouts ever!

So…here we are

Ingredients:

2 oz slab bacon, diced

1 medium onion, thinly sliced

1 lb of brussel sprouts, quartered

2 Tablespoons maple syrup

salt to taste

I started by taking the brussel sprouts and placing them in my SLOW COOKER. Oh yes, these babies are braised!

While they hung out in the slow cooker, I crisped up the slab bacon and with a slotted spoon transferred the bacon to the slow cooker; reserve the bacon drippings.

I then caramelized the onions in the bacon fat. Once they were a sweet caramel color, I added the contents of the pan to the slow cooker… drippings and all.

OH BABY.

I sprinkled a little salt on it because I like a little salt here and there and drizzled the maple syrup onto the contents of the slow cooker.

I gave it a stir to incorporate all the deliciousness all over!

I set it on high for 2 hrs and came back to some seriously tender and delicious brussel sprouts. Sweet from the maple syrup and onions and smoky from the bacon. The brussel itself had a slight bitterness to it that balanced out the flavors.

And then I did what anyone would do.

I ate a bowl of brussel sprouts.

…or is that just me?