Acorn squash is a slightly sweet and nutty cousin of the pumpkin, versatile and delicious baked, steamed or grilled. The whole squash can be eaten as the skin becomes soft and tender as it cooks and the seeds can be toasted in garlic and olive oil for a satisfying crunch.
Grandma E made that ceramic pumpkin for me when I was 1 year old….AJBeans particularly liked that in the picture it seems to be watching in mock horror as the squash was served. Silly Pumpkin, plants are for humans!
I keep a ready supply of frozen ripe bananas in a ziplock bag. Feel free to use the one on your counter, just mash well. I save all my glass PB, Brown Rice syrup etc. jars and reuse them for overnight oats. The possibilities are endless, try with a sprinkle of chocolate chips or a swirl of peanut butter.
Half a frozen banana
¼ cup rolled oats
2 tbl. - ¼ cup Steel Cut Oats
1-2 tsp. Chia Seeds
Sweetener of choice (Agave, Honey or Zsweet)
1 tsp. Vanilla
Sprinkle of spices: Cinnamon, Nutmeg, Cloves
sprinkle of raisins
Stick banana in jar, microwave 20-40 seconds or until melted.
Add oats, spices, vanilla, Chia seeds, raisins, sweetener, and enough milk to cover.
Stir, taste, adjust seasonings & sweetener.
Put on lid, stick in fridge overnight.
Add more liquid if needed. Eat as is or microwave for 1½- 2 minutes.