During the Fall and Winter months, our immune systems can take a hit. The lack of sunshine (aka vitamin D), the colder weather, spending more time indoors, stress of the schedule changes and the impending holidays, all and more can wreak havoc on your immune system and leave you susceptible for cold and flu bugs to have a hay day. Butternut, acorn, delicata, hubbard, turban, pumpkin, and kabocha squash (to name a few) are loaded with immune boosting antioxidants and are touted as being the greatest source of certain carotenoids than any other food.

There are many ways to prepare winter squash. I want to share one of my favorite Fall Detox breakfast recipes that has been a smashing hit amongst many in my groups AND their families! (yup, the kids like this one too)

This warm and aromatic porridge will help to replenish your immune system and start your day off right!

Bon Apetite!

Chai Spiced Acorn Squash Porridge

1 medium acorn squash
1/2 can coconut milk (full fat)
1 Tbsp. hemp hearts
1/4 cup unsweetened flakes coconut
2 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄2 tsp. cardamom
1 diced apple Raw honey

Pre-heat oven to 350 degrees. Cut acorn squash in half. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Scrape out seeds and discard. Spoon out squash into blender. Add coconut milk, coconut flakes, chia, and spices. Blend until hot or return or pour into saucepan to warm. Top with diced apple. Sweeten with raw honey.

*You can batch cook the acorn squash the night before or during your prep day so it is ready to go when you wake up.