Tag Archives: savory

Acorn Squash Dessert with Apples and Walnuts

Acorn Squash Dessert with Apples and Walnuts

acorn squash apple walnut dessert maple syrup Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.

acorn squash apple walnut dessert maple syrup It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.

acorn squash apple walnut dessert maple syrup Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂  Seriously, you do not need processed foods to have a satisfying sweet dessert.

The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.

Acorn Squash Dessert with Apples and Walnuts
Prep time
Cook time
Total time
Recipe type: Gluten Free, Dessert, Snack, Vegetarian
Serves: 2
  • 1 medium acorn squash, cut in half lengthwise with seeds cleaned out
  • 2 Tablespoons ghee (can sub with butter)
  • 4 Tablespoons walnuts, chopped
  • 4 Tablespoons maple syrup
  • 2 cup apple, peeled, cored and cubed small
  • ½ cup yellow onion, finely chopped
  • ½ cup raisins
  • 1 teaspoon dried sage
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 350°F.
  2. Melt 1 tablespoon ghee and brush over the cut side of squash.
  3. Add enough water to cover the bottom of a large pan (with sides), place squash cut side up in pan and bake for 30 to 35 minutes or until tender.
  4. While squash is baking, heat remaining ghee in a pan and sauté onion for about 3 minutes, stirring occasionally until softened.
  5. Add apple to onion and cook an additional 3 minutes, stirring to combine.
  6. Add raisins, walnuts and maple syrup. Cover and cook on low for 15 to 20 minutes, or until apples are tender.
  7. Stir in sage, cinnamon, salt and pepper.
  8. Spoon stuffing into squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.
  9. Optional serving suggestion: Top each half with a scoop of vanilla ice cream.


Easy Paleo Honey Mustard Drumsticks

Easy Paleo Honey Mustard Drumsticks

honey mustard chicken legs drumsticks protein paleo easy curryI am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.

The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.

honey mustard chicken legs drumsticks protein paleo easy curryThis simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.

I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.

honey mustard chicken legs drumsticks protein paleo easy curry

Easy Paleo Honey Mustard Drumsticks
Prep time
Cook time
Total time
Recipe type: Paleo, Protein
  • 5 - 7 chicken legs
  • 1 cup raw honey (can sub with regular honey)
  • ½ cup dijon mustard
  • 2 tsp coconut aminos (can sub with soy sauce if not going paleo)
  • 2 tsp yellow curry powder (you can skip the curry if you don't like it)
  • 2 tsp salt + a pinch or two
  • 1 tsp ground ginger
  • 1 tsp pepper
  2. Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
  3. Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
  4. Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
  6. Preheat oven to 350.
  7. Pour the marinade into a small saucepan, set aside.
  8. Bake chicken for 65 - 70 minutes.
  9. Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
  10. Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.


Recipe inspired by www.chewoutloud.com