Roasted Acorn Squash

Roasted Acorn Squash

A few weeks ago we were at our local farmers’ market when I saw what I thought were gourds and picked them up because I thought they would make a great fall decoration. As I was paying, I was informed that what I picked up was an acorn squash and that I needed to EAT it! So…after a bit of research, I decided to try roasting it. Even my husband, who was totally unsure, could not stop raving about this roasted acorn squash!

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They really could not be easier to prepare! Cut in half (ok, yes that is the hard part!! Good knife and a steady hand!), remove the seeds and it’s 4 ingredients – butter, coconut sugar, cinnamon and sea salt. Be prepared because it does take a little over an hour for these to roast. I honestly had no idea they would take that long and they weren’t exactly ready when the rest of our dinner was…

roasted acorn squash
Such a great fall side dish! I served ours with Crock Pot rotisserie chicken.  With the leftovers the next day, I scraped out the squash, then mixed diced chicken together and it was amazing. Clean eating is fun and does not have to be boring…
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Acorn squash is a winter squash and when choosing one, it should feel firm on the outside with no blemishes. Don’t they look pretty even after being roasted? This dish would be a beautiful side for the Holidays. And they are a great source of vitamins – A (beta carotene from the orange flesh) and C, also iron and riboflavin. Enjoy!!
 
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Roasted Acorn Squash

Serves 4

2 small acorn squash, cut in half and seeds removed
4 teaspoons organic butter
4 teaspoons coconut sugar
1 teaspoon cinnamon
sea salt

Preheat oven to 450 degrees.  Assemble acorn squash on a baking sheet. Place 1 teaspoon of butter and coconut sugar in each half.  Add 1/4 teaspoon of cinnamon in each and season with salt.  Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. Serve warm.