by Olivia Wong, C.E.O.
Growing up as a child of immigrants, I thought acorn squash was a decoration. I had no idea how to eat it or what to do with it. Luckily, my first attempt to cook it turned out to be a success! Most recipes call for roasting it with brown sugar or maple syrup. That sounds too sweet and I prefer healthier options. Plus we needed a Fullei Fresh original recipe so here it is!
Acorn Squash with Organic Sprouted Garbanzo Beans
2 acorn squash
1.5 tbsp unsalted butter (or vegan butter substitute)
6 oz Fullei Fresh Organic Sprouted Garbanzo Beans
2 rainbow chard
1 clove garlic (minced)
slightly less than 1/4 tsp. salt
Preheat oven to 400 degrees.
Slice the acorn squash in half.
Melt butter and brush half of it on the squash flesh.
Roast squash (flesh side up) for 35 minutes or until soft.
Boil Organic Sprouted Garbanzo Beans for 10 minutes or until soft.
Drain the water.
Cut the rainbow chard. Separate the leaves from the stem. Cut the stem down the middle. Cut the stem and leaves into 1 inch pieces keeping them separate.
Pour the remaining butter into a large pot and heat on medium.
Add garlic and stir occasionally until light brown.
Add garbanzo and stir occasionally for 5 minutes.
Add rainbow chard stem pieces and stir occasionally for 5 minutes.
Add rainbow chard leaves and stir occasionally until wilted (about 5 minutes.)
Add salt and stir.
Fill the acorn squash with the above mixture.