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13e3320c a547 4b99 b5b5 a0fe91732546  2016 11 07 04 46 42
Jayna Moloney
Jayna Moloney

Sliced open acorn squash, roasted at 350-400 with olive oil, garlic, smoky chipotle spice blend, cinnamon, nutmeg, cayenne, salt and pepper for ~45 min
Topped with pan fried polenta (added more cheddar cheese and nutritional yeast) and sauce (added scallions and cornmeal) left over from last post, plus roasted garlic and toasted pine nuts