1 acorn squash
1 bulb of garlic
4 Tbsp coconut oil, divided
1 tsp cinnamon, divided
1 tsp ground nutmeg, divided
3 small leeks, white and light green only, rinsed well and sliced ( about ⅔ c)
3 Tbsp shallot, diced
1 medium apple, cored and diced (about ⅔ c)
2 tsp maple syrup
3 cups chicken stock (Or Veggie stock to make it vegetarian)
1 cup full fat coconut milk (Use can coconut milk, do not use boxed)
1 tsp sea salt
½ ground pepper
Coconut milk (1 tsp per bowl)
Toasted pumpkin seeds
1. Preheat oven to 350 Deg. F. Drizzle 2 tbsp of coconut oil on a large baking sheet
2. Cut the acorn squash in half and scoop out the seeds. Slice into 1” half rings and place on the cookie sheet.
3. Sprinkle the squash with the cinnamon and nutmeg. Place the garlic bulb on a large square of foil and drizzle the exposed garlic cloves with 1 Tbsp coconut oil. Wrap the foil around the garlic. Place the pan of squash and garlic bulb in the preheated oven and roast for 30 minutes, flipping the squash slices once. If the squash is very tender remove from the oven and check the garlic. If the garlic isn’t super soft yet, roast another 10 minutes.
4. In a sauté pan add the remaining tablespoon of coconut oil and add the leeks, shallot and diced apple. Saute until the leeks and shallots are starting to caramelize and the apples are soft.
5. Remove the peel from the roasted squash and place in your Ninja blender. Add in the remaining ingredients. Turn it on and slowly raise the speed to 10 and then high. Mix for 5 minutes. Stop the blender and taste and season with more spices if desired. Serve and garnish with a drizzle of coconut milk and toasted pumpkin seeds.
Prep time: 1 hour