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 Clean Eating BBQ Rosemary Pork recipe. It was a fabulous dinner!
Clean Eating Baked Acorn Squash
- 1 Acorn Squash
- 1 tablespoon coconut oil
- 1 tablespoon sucanat (amazon affiliate link) OR date sugar OR coconut sugar/crystals
- Small pinch of salt
- 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.