Recipe Kit Recipe - The Wandering's Acorn Squash with Chai Yogurt

This enchanting twist on a fall favorite is brimming with warm spices, drizzly yogurt and a hint of pistachio crunch. The best squash is silky and tender, but also roasty and nutty - and both textures can be achieved by steaming them first and then roasting on high. 

Acorn Squash with Chai Yogurt

2 acorns squashes, cut in half
3 tbs of maple syrup
6 tbs of coconut oil, melted
1 cup of water
1 cup of yogurt
1 tbs of maple syrup
1/2 tsp of cloves (ground) 
1 tsp of cinnamon
1/2 tsp of cardamom (ground) 
1/4 cup of pistachios, chopped

Preheat oven to 400 degrees. Cut squashes in half and remove the seeds and guts. Place each half in a baking dish. Cover each half with 2 tbs of coconut oil and 1 tbs of maple syrup. Pour 1 cup of water in the bottom of the baking dish. Cover with foil, place in oven and bake for 35 mins. Then take the foil off and roast for another 40 mins. Broil for 2 mins at the end. 

Whip up the yogurt, maple syrup and spices. Serve the squash with a dollop of yogurt and chopped pistachios on top.