Caveman Cuisine: Ancestral Acorn Squash

Sweet roasted acorn squash, crunchy pecans, and just a hint of warm cinnamon and salt.


Roasted acorn squash (I used leftovers from the Marrow Stuffed Acorn Squash recipe)
10 pecans (follow steps 1 and 2 of Better Almond Butter)
Pinch Cinnamon and Sea salt


In a medium sized bowl, scoop the meat out of 1/2 a roasted acorn squash.  Using a fork, mash the squash until it is smooth.  Add pecans, cinnamon, and sea salt.  Combine all ingredients and serve with a spoon.

Yield: A sweet treat even a Caveman would recognize!
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About Unknown

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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