INGREDIENTS
2
acorn squashes, 1/2 per person
2 tbsp
coconut oil
1 tbsp
honey
1/2 tsp
cinnamon
1/2 tsp
allspice
1/2 cup
quinoa
1 cup
slivered almonds
1 cup
dried cranberries
20
fresh mint leaves
1 tbsp
olive oil
1 tbsp
red wine vinegar
1/4 tsp
cinnamon
1/8 tsp
allspice
1/8
ground ginger
1/8 tsp
salt