Are you ever going through the day and a sudden craving hits you for something crunchy on the outside and warm and gooey on the inside? So basically a craving for something deep fried and sinful. Wellllll this happens constantly for me, which is why I decided to come up with a healthy way to re-create that texture.
Okay so almond crusting something isn’t EXACTLY the same as deep frying, but it’s pretty darn close. Not to mention rolling something in almonds and baking it ADDS nutritional value to it as opposed to frying which basically fries all the nutrients out of whatever is being fried plus adding trans fats and calories. No bueno.
This is so simple, delicious, and the perfect way to add some variety (and protein and healthy fats) to your average side of veggies! So next time you’re craving that crunch, put away the deep fryer (or let’s be honest here, skip the fast food) and break out the almonds!
Crunchy Almond Crusted Acorn Squash
- 1 acorn squash, peeled and cubed
- 1 Tbsp coconut oil, melted
- 1 Tbsp maple syrup
- 1 cup blanched almonds
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Preheat your oven to 400 degrees F.
- In a food processor, add your almonds, cinnamon, and nutmeg and process until the almonds are finely ground, but not turning into almond butter.
- In a large Ziploc bag, add your squash, coconut oil, and maple syrup and shake until everything is evenly coated.
- Add the almond mixture and shake again until the squash is evenly coated (you may have to use your hands a bit if you want them to be perfectly coated, but I find the shaking does a pretty good job overall).
- Place a non-stick metal cooling rack on a baking sheet and carefully dump your coated squash onto the cooling rack, making sure there’s space in between each squash piece.
- Bake for about 30 minutes, flipping halfway, until the squash is golden brown and crispy.
- Serve as a snack on its own or as a side dish. Enjoy!