Roasted Acorn Squash Risotto Recipes

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ROASTED ACORN SQUASH STUFFED WITH RISOTTO



Roasted Acorn Squash Stuffed with Risotto image

Provided by Marc Murphy

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

4 medium acorn squash
Kosher salt
2 cups whole milk
1 tablespoon olive oil
2 tablespoons olive oil
1 medium onion, diced
1 cup arborio rice
1 cup white wine
3 cups chicken or vegetable broth, plus more as needed
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
  • Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
  • For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
  • Stuff the roasted squash halves with the risotto and serve.

ACORN SQUASH RISOTTO



Acorn Squash Risotto image

Creamy risotto with acorn squash.

Provided by Chris Fisher

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h4m

Yield 4

Number Of Ingredients 13

1 acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary, or to taste
2 (14 ounce) cans vegetable broth, or more to taste
¼ cup butter, divided
1 yellow onion, chopped
1 cup Arborio rice
½ cup white wine
1 pinch Italian seasoning, or to taste
¼ cup grated fontina cheese
¼ cup grated Parmesan cheese

Steps:

  • Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
  • Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
  • Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  • Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
  • Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
  • Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 67.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 10.3 g, Sodium 672.1 mg, Sugar 7.1 g

ROASTED ACORN SQUASH WITH SQUASH RISOTTO



Roasted Acorn Squash with Squash Risotto image

This is a delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.

Time 50m

Yield Serves 8

Number Of Ingredients 11

4 acorn squash
3 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
6 cups gluten-free low-sodium vegetable broth
1 cup finely chopped leeks
2 1/2 cups peeled and cubed butternut squash
2 cups uncooked Arborio rice
1/2 cup dry white wine
1 tablespoon plus 1/2 teaspoon finely chopped fresh sage, divided
2/3 cup pine nuts
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat the oven to 400°F.
  • Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh.
  • Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with 1/4 teaspoon salt.
  • Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.
  • Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat.
  • Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat.
  • Add leeks and cook, stirring often, until soft, about 5 minutes.
  • Add butternut squash and cook for 3 minutes.
  • Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant.
  • Add wine and stir constantly until almost completely absorbed, about 2 minutes.
  • Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed.
  • Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more.
  • Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total.
  • Stir in 1 tablespoon of the sage and season with 1/4 teaspoon salt.
  • Meanwhile, put pine nuts into a food processor and pulse until coarsely ground.
  • Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.
  • When acorn squash is cooked, remove from oven.
  • Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto.
  • Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half.
  • Return squash to oven and bake until topping begins to brown, about 20 minutes.
  • Transfer to plates and serve.

Nutrition Facts : Calories 330 calories, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 430 milligrams, Carbohydrate 48 grams, Protein 6 grams

ROASTED ACORN SQUASH RISOTTO



Roasted Acorn Squash Risotto image

I wanted to find a recipe that reminded me of a dish I ate a local restaurant once; before I became vegan. Luckily, this version is.

Provided by hipbonez

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 acorn squash, halved and seeded
2 tablespoons extra virgin olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon curry powder, to taste
nutmeg, to taste
1 1/2 cups arborio rice, uncooked (italian style)
1/2 cup dry sherry (optional)
3 cups vegetable broth
1/2 cup water, heated
1/2 cup pecans, chopped (for garnish)
parsley (for garnish)

Steps:

  • Preheat your oven to 400 degrees.
  • Place the acorn squash, cut side down on a well oiled baking sheet.
  • Bake for about 30 minutes, or until 'fork' tender.
  • Remove from the oven, and let cool for a few minutes.
  • Scoop out the roasted squash from the skins and set aside.
  • In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes.
  • Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated.
  • Stir and cook for about 5 minutes.
  • Combine the water and vegetable broth.
  • Add the sherry, and 1 cup of the broth, and bring to a boil.
  • Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
  • When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.).
  • When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well.
  • Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite.
  • Add freshly ground pepper, cover and set aside for a few moments before serving.
  • Garnish with pecans and parsley.

Nutrition Facts : Calories 475.4, Fat 17.1, SaturatedFat 1.9, Sodium 5.6, Carbohydrate 74.8, Fiber 5.3, Sugar 1.2, Protein 7.3

ROASTED ACORN SQUASH



Roasted Acorn Squash image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

Steps:

  • Preheat the oven to 350 degrees F.
  • Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
  • In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  • In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  • Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

RISOTTO WITH ROASTED WINTER SQUASH



Risotto with Roasted Winter Squash image

Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
Salt to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper

Steps:

  • Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
  • Bring the stock to a simmer in a saucepan.
  • Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
  • Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO



Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto image

The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I'm usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They'll be like miniature vegetarian (or vegan) turkeys

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 generous servings

Number Of Ingredients 15

6 small acorn squash
1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded
Salt to taste
1 cup cooked wild rice (1/3 cup uncooked)*
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
2/3 cup arborio rice
1 plump garlic clove, minced
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
1/4 cup chopped fresh dill
1/4 cup chopped flat-leaf parsley
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)
Cayenne or freshly grated nutmeg to taste (optional)

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
  • Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
  • Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
  • Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
  • Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
  • Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1047 milligrams, Sugar 1 gram

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

ROASTED ACORN SQUASH



Roasted Acorn Squash image

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 small acorn squashes, quartered and seeded
Canola oil, for baking sheet
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

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HOW TO MAKE ACORN SQUASH FILLED WITH RISOTTO - A FOOD
Get the squash roasting in the oven first, and after about 30 minutes start the risotto. I like to use acorn squash for this recipe because it is just the right size for a single serving. Once you scoop the seeds out of the squash it leaves just the right amount of room for the risotto.
From thekittchen.com


ROASTED ACORN SQUASH - DINNER AT THE ZOO
2019-09-10 Instructions. Preheat the oven to 400 degrees. Halve the acorn squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices. Line a sheet pan with foil and coat with cooking spray. In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
From dinneratthezoo.com


ACORN SQUASH RISOTTO RECIPES ALL YOU NEED IS FOOD
Jan 18, 2008 · Roasted Acorn Squash with Squash Risotto 4 acorn squash 3 1/2 tablespoons extra-virgin olive oil, divided 3/4 teaspoon fine sea salt, divided 6 cups gluten-free low-sodium vegetable broth 1 cup finely chopped leeks 2 1/2 cups peeled and cubed butternut squash 2 cups uncooked Arborio rice 1/2 cup dry ...
From stevehacks.com


ACORN SQUASH RISOTTO WITH POMEGRANATE | HEALTHY DELICIOUS
2016-12-15 Heat oven to 400ºF. Split the corn squash cross-wise and discard the seeds. Place cut-side up on a baking sheet and drizzle with olive oil. Bake 25 minutes, or until soft. Meanwhile, combine the stock and water in a saucepan and bring to a …
From healthy-delicious.com


ACORN SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - FRESH OFF THE GRID
2021-11-09 Instructions. Heat 2 tablespoons butter in a large pot over medium heat. Once melted, add the shiitake mushrooms and salt. Saute until the mushrooms are beginning to brown, about 5 minutes. Add the remaining 2 tablespoons butter and the minced shallot. Saute 5 minutes more, until the shallot is soft and translucent.
From freshoffthegrid.com


HONEY BUTTER ROASTED ACORN SQUASH - SPEND WITH PENNIES
2021-11-18 Preheat oven to 400°F. Line a large pan with parchment paper. Cut acorn squash in half lengthwise and scoop out the seeds. Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes. While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.
From spendwithpennies.com


ROASTED ACORN SQUASH WITH SQUASH RISOTTO - MEDITERRANEAN RECIPES
You can never have too many side dish recipes, so give Roasted Acorn Squash With Squash Risotto a try. One portion of this dish contains approximately 7g of protein, 14g of fat, and a total of 443 calories. This recipe serves 8. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Mediterranean cuisine ...
From fooddiez.com


ROASTED ACORN SQUASH WITH BROWN SUGAR - SKINNYTASTE
2021-10-27 Instructions. Preheat oven to 350F. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes, until tender. Remove from oven and allow to cool before serving.
From skinnytaste.com


ROASTED ACORN SQUASH | THE MODERN PROPER
Done! Brush the quartered squash with the brown sugar-butter mixture. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400°F, for about 45 minutes - an hour. Check for doneness by poking it with a fork—you want the fork to slide easily into the flesh of the steamy, roasted acorn squash.
From themodernproper.com


EASY ROASTED ACORN SQUASH RECIPE - PRIMAVERA KITCHEN
2022-02-16 Instructions. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Slice the acorn squash in half and remove the seeds using a spoon. Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to …
From primaverakitchen.com


ROASTED ACORN SQUASH RECIPE - HOW TO ROAST ACORN SQUASH
2021-01-13 Instructions. Preheat oven to 400 degrees F. Cut squash in half and clean out seeds with a large spoon. Place on baking sheet flesh side up. Sprinkle with salt. Add about ½ tablespoon butter to each half in the center of the squash. Add ½ tablespoon brown sugar to each half on top of the butter. Drizzle with maple syrup.
From eatingonadime.com


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