Who doesn’t want their kids to eat healthy? That’s why I was so excited Tasmine, Chef and Creator, of Taters and Tots came over and taught me (and the kids!) a fun, quick and easy Fall inspired healthy recipe.
With her passion for a healthy lifestyle, her professional cooking background and her love for kids, Tasmine Lica created Taters & Tots. She wants every parent to know that with a little work and the right meal plan, having a healthy eating child really is achievable!
Not only will Taters and Tots come and personally teach you how to cook fun and healthy meal plans for your kiddos but they also can be your littles ones own personal chef! Yep, if you haven’t heard that before, then you are hearing it now! This company can cater meals just for your littles ones starting from 3 months and up! From homemade baby food to weekly meal plans and at home classes this company can get your family eating healthy from the start.
That is their goal, to help families learn that babies & kids can begin their food journey from the first purees to the picky toddler years, in a healthy way. No kids menu required. Check out this delicious dish she taught us how to make. Even my husband enjoyed it! Healthy eating for the whole family!
Delicata Squash recipe
2 medium-large delicata squashes
¼ teaspoon +1 pinch cinnamon
¼ teaspoon + 1 pinch allspice
3 tablespoons of coconut oil
2 tablespoons of agave
You’ll also need,
A kitchen spoon
2 sheet pans
A pastry brush (kitchen brush)
Preheat oven to 400.
Cover pans in foil (optional).
Heat coconut oil so it’s liquid (if not already so).
Brush both sheet pans with oil (if you run out of oil you can always use more).
On cutting board, cut each end off of squash to make a flat surface, then cut down middle.
Scoop seeds out and put on sheet pan number one (this is a fun job for your little ones!). Once on pan drizzle a little coconut oil, a pinch of cinnamon and allspice, toss together and bake for 5-10 mins or till golden brown.
Now that the squash is cleaned, cut into small pieces, put pieces on sheet pan and brush with coconut oil, sprinkle rest of spices on top and put in oven for 10 mins. Remove squash, stir/or flip squash and drizzle agave on top, place back in oven for another 10-15mins until light/golden brown. ***The skin of this type of squash is edible!
Finish by sprinkling cooked seeds on top and enjoy!!