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Adapted from the Naked Avocado by Courtney Howard

  • 1 acorn squash, halved and seeds removed
  • 1 bunch broccoli, cut into florets
  • ¼ medium purple onion, diced
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 teaspoons ume plum vinegar
  • 1 tablespoon raw, unfiltered honey
  1. Preheat the oven to 425 degrees.
  2. Bake each half of the acorn squash open side down on a parchment lined baking sheet for 45 minutes.
  3. While squash is baking, saute broccoli, onion, raisins, and walnuts in olive oil, vinegar, and honey until soft.
  4. Spoon broccoli mixture inside each acorn squash half, and serve.