It is so good for the body to eat what is in season. So we’ve been trying to include season-appropriate recipes this past summer and Fall. Here’s one using acorn squash that our kids go nuts over. We think your people will like it as well.

Buy two acorn squash at the beginning of every week while they’re in season. Microwave them and scoop out the soft flesh; mash it all into a plastic container and refrigerate –it’s always ready to use in all sorts of recipes.

Holy COW This is Good! Breakfast

1 C cooked and mashed acorn squash
1/3 to ½ C soy milk (or cow’s milk)
1 tsp butter buds (or just use real butter — what the heck!)
¼ tsp cinnamon
1/8 tsp nutmeg
Dash salt
2 tsp brown sugar
½ tsp vanilla OR maple flavoring
½ mashed banana OR ¼ C crushed pineapple (optional)

In a blender process all ingredients until well mixed. It may look a bit runny, but upon heating it thickens.
After blending, pour into a pan (or microwave-safe bowl), and add 3 tsp millet grain or rolled oats. Heat until slightly bubbly. Cool and enjoy! Adding a ½ mashed banana or ¼ C crushed pineapple only makes this more incredible.

  Download this recipe.

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