- 1 winter squash, such as acorn or butternut
- 1 tsp cumin seeds (or ½ tsp powdered)
- ½ tsp paprika
- ¼ tsp chili powder
- ½ tsp oregano, powdered (or 1 tsp fresh)
- 1 tsp garlic, minced
- ¼ tsp salt
- ¼ cup corn, fresh (if using frozen, thaw completely)
- ¼ cup red onion, thinly sliced (optional)
- ½ cup cilantro leaves, freshly chopped
- 1 splash lime
- Preheat oven to 400°F.
- Cut winter squash in half, remove seeds, place face down on a baking sheet, add ¼ inch of water to pan and bake at 400°F for 1 hour, or until tender. Remove from oven and scoop out flesh.
- While squash is cooking, combine spices and salt in a large bowl.
- Mash spice blend into cooked squash and stir until evenly distributed. Add 2 tsp ghee or butter when mashing.
- Top with guacamole, fresh corn kernels, thinly sliced red onion, cilantro, and a few squeezes of lime juice.
- For protein, enjoy with Life is Simple Mung Bean Chili recipe.
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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