Raccoon + Leaves + Acorn Squash

21 Oct

We just moved into our new apartment and I am falling in love with living here.  You can’t beat waking up with sunlight streaming into the bedroom, doing yoga and watching the birds bounce around in the trees, and meeting our new neighbor who lives right outside our window. (no joke)

I went on a run in Prospect Park this morning, where I marveled at the trees and all their brilliant colors.  Then I stopped at the farmers market for some ingredients for our first meal at home.

        

I made acorn squash, a kale + apple salad with toasted pecans, with quinoa piled somewhere.  It was minimal prep, and super tasty and healthy.  Here’s what it looked like:

And here is what I did:

ACORN SQUASH:

Preheated oven to 450

Cut acorn squash in half, removed seeds, drizzled olive oil, salt, pepper, and red pepper (or you can make it sweet with brown sugar / maple syrup)

Baked it for an hour

(So easy!)

GOT QUINOA READY

KALE + APPLE SALAD:

Tore kale off the stem

Massaged with dressing: combination of  olive oil, lemon juice, sherry vinegar, salt & pepper to taste

Toasted chopped pecans

Cut Apple into bite size pieces

Mixed and Viola! Dinner is served.

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