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Acorn Squash / Bacon “Boats”
Background info: Believed to be the oldest cultivated food in North America, winter squash varieties, like acorn squash, kept both settlers and Indigenous Americans alive during what was known as the “starving time.” A productive crop, squash became fixed in many #indigenous diets and continues to be featured in #indigenouscuisine today. High in beta-carotenes (which the body converts to vitamin A), acorn squash is potassium-rich, which is an essential mineral for regulating blood pressure.
– Price-Pottenger
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This recipe maximizes the pro-vitamin A found in winter squash by combining it with the preformed vitamin A found in animal fat.
Ingredients
- 1 acorn squash, halved with seeds removed
- 2 slices pasture-raised bacon
- 4 tablespoons grassfed butter
- 2 teaspoons maple syrup
- 2 teaspoons cinnamon
- Unrefined salt
Directions
Heat oven to 375˚ F. Place squash halves on a parchment lined baking sheet (trim the bottom if necessary, to make them lie flat). Sprinkle with salt, and add half the butter, syrup, and cinnamon to each. Cut bacon slices in half and lay inside each squash in an X.
Bake for approximately one hour, or until soft and golden.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Chopped Liver, Bacon and Egg Breakfast (Or Not) Soup
Published in the Price-Pottenger Journal of Health & Healing
Fall 2012 | Volume 36, Number 3
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