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!