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Roasted Gingersnap Acorn Squash

Amy
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Acorn squash, medium sized

2 cups

Arugula

1/4 cup

Pomegranate seeds

1 tbsp

Maple syrup, pure

1/2 tsp

Black pepper

1 tsp

Cinnamon

1 tsp

Salt

1 tbsp

Olive oil

1/4 cup

Crush gingersnap cookies