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.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.