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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Acorn Squash Porridge

A warm, sweet breakfast whose toppings can be customized to fit what’s in season! Please consider leaving a picture or comment if you decide to try this recipe!

Source: redandhoney.com (Entered by Ariana Giddens)
Serves: 4
Vegan!

Ingredients
1 large Acorn squash      View Available Products
1/2 to 1 teaspoon Coconut oil
1/4 cup Coconut milk
TOPPING SUGGESTIONS INCLUDE:
Chopped pecans      View Available Products
Raspberries
Chia seeds
Banana slices
Maple syrup      View Available Products
Figs      View Available Products
Sliced strawberries
Blackberries      View Available Products
Blueberries      View Available Products
Pear slices
Persimmon cubes
Nectarine slices      View Available Products
Nut butter
Cinnamon

Step by Step Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Rinse the squash, then cut it in half length-wise, scoop out the seeds, and rub coconut oil on both sides.
  2. Place the squash cut-side down on the baking sheet and roast for 25 to 30 minutes. Peel off the skin while it is still warm and cut the squash into quarters.
  3. Put the squash into a bowl and mash it up with a fork. Add the coconut milk and either stir to mix it in or allow it to seep into the squash.
  4. Spoon into portions and top as desired.

Comments

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