Finally, detox foods can be delicious as they are nutritious. Check out this fiber-rich recipe that is sure to have your friends and family asking for seconds.
Roasted Squash with Crunchy Pumpkin Topping
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
1/4 cup fresh bread crumbs
1/4 cup melted coconut oil
3/4 teaspoon pumpkin pie spice
1/2 teaspoon each salt and pepper
1 large butternut squash (about 3 lb.), peeled, seeded and cut into 1-inch cubes
2 tablespoon brown sugar
1 tablespoon fresh thyme
Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
Mix together Pumpkin Flax Granola, bread crumbs, 2 tablespoons coconut oil, ¼ teaspoon each pumpkin pie spice, salt and pepper.
Spread evenly on baking sheet; bake for 6 or 7 minutes or until mixture is crisp and golden brown.
Toss together squash, brown sugar, thyme, and remaining pumpkin pie spice, salt and pepper; arrange on prepared baking sheet.
Roast for 30 to 35 minutes or until fork-tender and lightly browned.
Arrange squash on platter and top with granola mixture.
Tip: To make fresh bread crumbs, pulse day-old bread in a food processor until it resembles coarse crumbs; store in airtight container in the freezer for up to one month.
Nutrition Facts, per 1/6 recipe
Fat 11 g
Cholesterol 0 mg
Sodium 240 mg
Carbohydrate 33 g
Fiber 5 g
Sugars 9 g
Protein 3 g