The last week of September marks the end of summer, but it also ushers in the next season – Fall, which is one of my favorites. I love the changes in colors, weather, sports, scents, and most importantly, of course, the food. Coming in season are all of the squashes, sweet potatoes, pumpkin, beets, artichokes, chard, pomegranates, cauliflower, apples, pears, and more.
Three reasons to try this recipe this fall:
- Eating sweet veggies like squashes and onions can satisfy your craving for sweet foods, and therefore lower your craving for sugar.
- Broccoli is a cruciferous vegetable, and the name “cruciferous” was originally named for the four equal-sized petals in its flowers that look like a cross or crucifix shape. Pretty cool, especially considering the new study done in China showing their life saving role as protectors against cancer!
- Made from pickled umeboshi plums, ume plum vinegar is a sweet and salty vinegar that helps with digestion, works to alkalinize your body, and boosts your energy.
- 1 acorn squash, halved and seeds removed
- 1 bunch broccoli, cut into florets
- ¼ medium purple onion, diced
- ½ cup raisins
- ½ cup chopped walnuts
- 2 tablespoons olive oil
- 2 teaspoons ume plum vinegar
- 1 tablespoon agave nectar
- Preheat the oven to 425 degrees.
- Bake each half of the acorn squash open side down on a parchment lined baking sheet for 45 minutes.
- While squash is baking, saute broccoli, onion, raisins, and walnuts in olive oil, vinegar, and agave nectar until soft.
- Spoon broccoli mixture inside each acorn squash half, and serve.