Photos and text by Mackenzie Piccarreto
(serves 2–3)
INGREDIENTS
1 acorn squash
½–¾ cup almond milk (or other milk)
¼ teaspoon garlic powder
⅛ teaspoon salt
1 splash olive oil
PREPARATION
Preheat oven to 400°F. Cut off ends of squash. Slice in half and remove the seeds. You can cut squash into a few chunks, but it’s not necessary. Lay them skin side up on a baking sheet.
Drizzle with a little olive oil, salt and pepper. Flip over and roast them, skin side down, for about 30 minutes, or until they’re golden on the edges and a knife pierces through easily. Check halfway and flip if needed.
Remove from the oven and let cool until you can handle them without burning yourself. Either peel the skin off or use a spoon to scoop the squash out and into a blender (or food processor).
Add the milk, garlic powder, salt and olive oil to the blender. Add more milk if you’d like a thinner consistency. Taste and adjust the seasoning.
Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.
This article originally appeared in the Jan/Feb 2020 edition of the magazine.
