Caveman Cuisine: Sweet Squash Compote


Squash for dessert?  Don't knock it till you try it, and once you try it, you'll wonder why you never did before.  This recipe rocks my paleo socks!

Ingredients:

1/2 cup acorn roasted acorn squash (mashed until smooth)
1-2 tablespoons coconut milk
1 tablespoon chopped walnuts
1 tablespoon organic raisins
Cinnamon powder

Directions:

Fill a small cup with the mashed acorn squash (for direction on roasting an acorn squash, see Coconut Curry Shrimp with Roasted Acorn Squash) and stir coconut milk until completely combined (you want it to be the consistency of pudding).  Top with raisins, walnuts, and cinnamon.

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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