Honeynut Squash Compote: A Happy Hormone Recipe

Who else out there gets pumped for squash szn?!

I love honeynut squash. It is a great source of fiber, really versatile, and extra tasty this time of year. It is great roasted, but I was feeling inspired to see how I could add even more nutrition. What I ended up with is a delicious compote that fits in with the sweet and savory crowd. By adding more fiber (apple and dates) and healthy fats (seeds and coconut flake), my satisfaction went up, my hormones remained balanced, and I stayed fuller longer.

Honeynut Squash Compote

INGREDIENTS

• 1 honey nut squash diced

• 1 honey crisp apple diced

• 8 dates chopped

• ½ cup sunflower seeds (or seeds of choice)

• ¼ cup golden raisins

• 1 tablespoon butter

• 1 TBSP coconut flakes

• 1 TBSP olive oil

• 1 TSP pumpkin pie spice blend

• Dash of salt

DIRECTIONS

Combine all ingredients and toss to coat. Bake at 400 degrees Fahrenheit for 20 minutes, stirring half way through. Broil on high for 3-5 minutes to finish.

Try adding it to yogurt, oats, or ice cream or serve on the side of turkey and brussels sprouts. (I can personally vouch for all of these combos.)

Enjoy!