The count down to the festive season is on, in fact, I have already heard Christmas songs playing in restaurants and shops. Two of my favourite foods in December are nuts and dried fruits because they are sold in many different flavours. Last year I enjoyed pineapple infused cranberries, gold and silver lustre almonds, caramelised cashews, milk chocolate praline pecans, fiery chili raisins, coconut and white chocolate hazlenuts and dark chocolate ginger walnuts. I am definitely on the hunt for new flavours this year! To be specific, I’m hunting down Christmas markets because I recon they will have great choices. Meanwhile, give this nut and dried fruit inspired side dish a try.
Gem squash are a mix between a pumpkin and a zucchini and are very easy to cook. They are a great source of many important minerals and nutrients like vitamin C, potassium and iron amongst others. Summer squashes in general help to regulate blood sugar and provide anti-inflammatory benefits therefore gem squash makes a great option for post-workout meals. The seeds can also be eaten; they are rich in zinc and omega 3 oils.
These little squash wedges can be served as a lovely appetizer, alternatively, serve it with salmon and green vegetables for a “savoury/sweet” taste combo.