Winter squash is an excellent source of carotenoids, fiber and vitamins C and B.
Make sure to save the seeds after scooping them out so you can toast them for a healthy snack.
Baked Salmon on Pureed Acorn Squash Bed
• 2 acorn squash, cut in half & seeded
• 1 teaspoon ground cumin
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
• sea salt and freshly ground black pepper, to taste
• 4 small salmon fillets
1. Preheat oven to 325 degrees. On large baking pan, place squash halves cut side down and place in preheated oven. Roast until tender, about 40 minutes. Remove and let cool slightly. Leave oven on. Peel skin from squash and place flesh in medium bowl. Add 1 tablespoon oil, cumin, salt and pepper, and mash with potato masher.
2. Meanwhile, heat remaining oil in large skillet over medium-high. Place salmon in pan, skin side down, and place pan in oven. Bake for 4 minutes, gently flip with spatula, and bake until done, about 4 more minutes. Divide acorn squash among 4 plates. Place 1 fillet on top of each plate. Sprinkle with Maple Syrup-Candied Pumpkin Seeds and serve immediately.
Make It A Meal
CHC suggestion: This Recipe Provides a Complete Meal