Quick and easy and great for breakfast, lunch, dinner or even dessert (!), this roasted acorn squash is exactly what I want when the cool weather starts asking for scarves, boots and sweaters.
The maple sugar is optional and really not needed in this recipe but if you have a sweet tooth, it does wonders here.
I use organic maple sugar in all my recipes instead refined white sugar and here’s why. Maple sugar is a paleo-approved sweetener and most similar in texture to regular sugar. It acts most like real sugar and has a similar flavor and acid profile.
Maple sugar also has more minerals and nutrients than white sugar which is essentially devoid of anything nutritious. In fact, there are many substitutes for refined sugar that are easily swapped in your kitchen to improve your family’s health without depriving you of the things you love.
As for the acorn squash, I love these because you can buy them and forget to cook them for a week or so and not worry about them going bad. When I do a big shopping, I tend to balance my grocery cart with perishables, pantry (longer shelf life) and freezer items to ensure that I’ll have some good options of what needs to be eaten in the next couple days and what can be left for later in the week, like this squash. It takes the pressure off in the perishable produce department while ensuring I’m still getting veggies into my meals.
Now, I always roast the seeds when I make this recipe and I have an amazing recipe for that here that you’ll just love! This acorn squash would go great with a roast pork tenderloin and a side of quinoa or would be amazing for breakfast with cooked greens and baked eggs. It’s yours to play with.
For more fall favorites, check out our 30 Healthy Apple Recipes to get into the season. Happy autumn!
- Preheat oven to 400 degrees.
- Remove seeds and reserve toss or reserve for roasting as in our Spiced Roasted Acorn Squash Seeds recipe.
- Divide coconut oil between the two halves. I use a [url href="http://lifestyledynamics.com/shop/dynamic-chef-6-%C2%BE-silicone-basting-brushes/"]brush[/url] to baste the oil over the entire exposed surface of the squash to prevent it from drying out.
- Sprinkle the chili powder and cinnamon & maple sugar, if using, over the squash, dividing each between the two halves. Sprinkle with Himalayan salt and fresh ground pepper.
- Place on a rimmed baking sheet and bake approximately 1 hour until tender and a fork will easily pierce through the meat of the squash.
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HEALTHY, HEARTY ROASTED ACORN SQUASH