What to do with all of my left over acorn squash?
Eat it for breakfast!
Okay, so that sounds kind of strange. Acorn squash for breakfast…but trust me, you’re going to love this.
I combined my left over acorn squash with one cup of organic pumpkin:
After it blends, I added a drizzle of raw agave syrup to give it a little sweetness. You can also use Stevia instead of agave, or you could also use dates.
When I took the lid off the food processor, I was hit in the face with the smell of pumpkin pie. I swear, that pumpkin pie spice can make ANYTHING taste like pumpkin pie. All it is is cinnamon, nutmeg, cloves and ginger.
After it’s mixed, it looks like this!
It was perfect. It tasted like a big bowl of pumpkin pie and it’s so good for you too! Acorn squash, organic pumpkin, banana, organic oats, pumpkin pie spice, and raw agave.
Feel free to customize this however you like…that’s the fun part!