alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cinnamon Baked Squash

Share

1 medium-sized butternut or buttercup squash
water
cinnamon

Preheat the oven to 400°F (204°C). Use a sharp knife to cut the squash in half from top to bottom. Scoop out and discard the seeds and pulp. Fill the hollowed out section of each with water and sprinkle the entire cut section generously with cinnamon. Place the squash halves in a low (about 2 inches deep) baking dish with about 3/4 to 1 inch of water around the bottom of each squash in the pan. Bake for 55 to 65 minutes or until tender and a knife moves in and out of the squash easily. Cut and serve hot. Keeps refrigerated 3 to 4 days. Best if not frozen. Serves 2 to 4.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona

Ad
Advertisement
Advertisement

READ THIS NEXT

10 Reasons to Eat More Cranberries

10 Reasons to Eat More Cranberries

This small fruit comes packed with big benefits

Laura Newton

Laura Newton

10 Simple Ways to Eat More Fiber Every Day

10 Simple Ways to Eat More Fiber Every Day

Getting enough dietary fiber doesn’t have to be difficult

Laura Newton

Laura Newton