• Pumpkin Spice Chèvre (7 oz)
  • 1 acorn squash
  • 1 tbsp honey
  • 1/4 cup pumpkin seeds
  • Sea Salt to taste


Preheat oven to 400F.  Toast pumpkin seeds in a dry pan.  Slice acorn squash in half and using a spoon, remove the insides.  Drizzle honey.  Divide chèvre into equal amounts and drop into squash halves.  Sprinkle with the pumpkin seeds.  Add salt per your preference.  Bake 40 minutes.