There’s certainly a lot of debates going on these days. Yeah, there’s that whole whose going to run the US come November, but the only one this blog feels comfortable taking a stance on is whether you love or hate Pumpkin Spice!
It’s always great to integrate what vegetation is in season into your diet. It allows you to try new things while possibly introducing some new nutrients into your body. So, we are more than on board with adding some pumpkin into our meals this Fall! That is, if it’s the actual squash and not some chemical that a certain huge chain coffeehouse concoctes.😜
Pumpkin itself is not the greatest on it’s own. It doesn’t contain much natural sugar like sweet potatoes do so you get a very Earthy taste. That’s why it’s frequently paired with signature Fall spices like nutmeg, cinnamon and clove.
Ingredients: 3 medium size sweet potatoes, 1 smaller size butternut squash, 2 Granny Smith apples, 1 can of pumpkin, 1 can coconut cream, nutmeg, ground cinnamon, clove, allspice, 2 tablespoons of raw sugar, pinch of flour
Directions: Peel and cut butternut squash in half. Seed and cube. Wash and cut apples and sweet potatoes. Spray a baking sheet and add your fruits/veggies. Bake on 350 for about 25 minutes. You may want to bake apples separately for a shorter time as they can get a bit mushy.
Open can of pumpkin and coconut cream (I’ve only seen this at Trader Joe’s). Mixture together in food processor (use about 3/4 of can of cream). Add spices, sugar and flour. If too thin, add more flour (same with sweetness).
Once completed, drizzle pumpkin sauce over fruit/veggies. We made this with unseasoned chicken and added the pumpkin mixture to it as well.