Get creative in the kitchen with squash

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

Serves

6 servings

Ingredients 

1/2 cup Nature’s Path Flax Plus(R) Pumpkin Flax Granola

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

Directions

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

Calories 240

Fat 11 g

Cholesterol 0 mg

Sodium 240 mg

Carbohydrate 33 g

Fiber 5 g

Sugars 9 g

Protein 3 g

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