Diana's Autumn Squash Fondue Bake

Vegetarian

Gluten Free

Discussion:

This recipe is so delicious and aesthetically pleasing for your table.

Recipe is for 2-4 people. It is a wonderful side dish, appetizer or for your Thanksgiving dinner if you double it.

Great nutritional benefits like potassium, which levels out sodium levels.

Enjoy!

Ingredients:

1 Acorn squash

Olive oil

Salt

1/3-½ Cup Mascarpone

¼ Cup Jack cheese

¼ Cup White cheddar cheese

¼ Cup Smoked Gouda cheese

½ Cup sweetened cranberries or light raisins

¾ Cup Diana's Sprouted Original

For a more Autumn 🍂 feel try it with our Cranberry Cashew flavor

Optional: 1 tsp minced Jalapeno

Heat oven to 400 degrees

Cut acorn squash length ways and scoop out seeds. Place in baking dish, drizzle a bit of olive oil and salt. Bake about 40 minutes. Test by inserting a fork that goes in easy. Take out of oven cover with foil, leave oven on.

Shred into a bowl and stir:

¼ Cup Jack cheese

¼ Cup White cheddar cheese

¼ Cup Smoked Gouda cheese ( feel free to try your favorite cheeses, goat cheese would be a great option as well)

½ Cup sweetened cranberries or light raisins

¾ Cup Diana's Sprouted Original

Fill each half of squash with mixture, top with Mascarpone and ¾ Cup Diana's Sprouted Original granola chopped. Place back in oven for about 10 Minutes.

Note: Keep a close eye on it so it won't get brown, just melted.

Serve immediately.

Serve with corn chips and sourdough bread