Such an easy recipe that can be added to potatoes, cauliflower and more. I can’t wait to try this as a Macadamia Nut and Honey Sandwich.
I tried blending the nuts in my Vitamix, but I wasn’t using enough nuts for the blades to grab on to — they kept getting stuck. So I transferred over to my Cuisinart Hand Blender and they blended up perfectly.
1 cup of Macadamia Nuts
With a hand blender, blend nuts until smooth. Takes about 3 to 5 minutes.
Baked Acorn Squash
As I’m sitting here in the coffee house talking about what my friend Kim is making for dinner, I was totally reminded about my Baked Acorn Squash recipe.
So Kim, this is for you.
1 medium size Acorn Squash
2 tablespoons Butter
2 tablespoons Brown Sugar
Black Pepper
Set oven to 350 degrees.
Cut acorn squash in half, scoop out the seeds, and place in a baking dish with 1″ water. Trim the stem slighly so the squash will sit flat during baking.
Bake upside down for about 1/2 hour, so the meat of the squash will quickly soften. You can speed up this process by placing the baking pan and squash in the microwave for 10 minutes.
Remove from oven and turn the squash right side up and place 1 tablespoon of butter and 1 tablespoon of brown sugar in each half. Sprinkle with black pepper.
Bake for an additional 10-15 minutes until the squash is tender.
I love butter, and lots of it. I love the holidays so I can stock the inside door of my refrigerator with butter for baking. Honestly, it’s probably the one thing that holds me back from becoming a vegan.
The Hip Vegetarian 