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This baked acorn squash recipe is a simple, delicate, delicious way to enjoy this nutritious squash.
Fall is my favorite time of year. I absolutely adore the colors, Halloween, the changing weather, the soups and stews, and of course… the squash!
I love squash. All kinds of squash. I never discriminate when it comes to squash. (Did I mention I really like squash?)
I even enjoy looking forward to it all year long. Things always taste better when you’ve been waiting for them for a while. Don’t you think?
This is the first winter squash dish I’ve made so far this season, and I must say, it was every bit as good as I was hoping for. I paired this with my BBQ Rosemary Pork recipe. It was a fabulous dinner!
- 1 medium acorn squash
- 1 tbsp. coconut oil
- 1 tbsp. sucanat (or date sugar, or coconut sugar)
- 1 pinch salt (small)
- Fill a casserole dish or cast iron pan with 1/2 inch of water and set aside.
- Cut your squash in half and clean out the seeds.
- Dividing the 1 tbsp. between the 2 halves, smear the coconut oil on the inside of the squash, being sure to cover the cut edges as well.
- Now sprinkle the sugar over the two halves, dividing it equally.
- Sprinkle a very small pinch of salt over each half just to help bring out the flavor.
- Place squash, cut side up in dish or pan, cover with foil and bake at 350 F. until you can easily pass a fork through it. (about 1 hour) If you wish, you can remove the foil in the last 10 minutes of baking so that it browns a little better.
- Remove from oven and allow to cool slightly.