The first time I ever tasted Acorn Squash it was drowning in bacon fat and brown sugar. Each bite melted in my mouth with an equal combination of richness (bacon fat) and sweetness (brown sugar), leaving me with a slight sense of guilt for eating “candy” with dinner.
Since then, I’ve complete the Whole30 which required me to eat squeaky clean, eliminating any and all sweeteners (natural or otherwise). One of the many things this taught me was to really appreciate the natural flavor of foods. This Roasted Acorn Squash recipe is pretty simplistic – with cinnamon, ghee and just a teaspoon of honey (or maple syrup).
If you’ve never purchased an acorn squash before – it literally looks like a large acorn shape.
Cut it in half and scoop out the seeds.
Bake the squash, face side down in a baking dish. After 30 minutes remove the squash from the oven and add the ghee, honey (or maple syrup) and sprinkle with cinnamon, then return to the oven for an additional 30 minutes.
Remove from the oven and dig in! I will probably experiment next time and leave the honey out, but maybe add a drop of vanilla and a pinch of nutmeg. Remember – have fun in the kitchen – it’s just food!
- 1 acorn squash
- 2 Tbls ghee (clarified butter)
- 2 tsp maple syrup or honey
- Preheat the oven to 350 degrees.
- Slice the acorn squash in half, scoop out the seeds.
- Place the squash open side down in a foil lined baking dish.
- Cook for 30 minutes.
- Remove from the oven and turn the acorn squash over.
- Add butter, and honey or maple syrup to each half.
- Sprinkle with cinnamon.
- Return to the oven, open side up, and continue cooking for 30 more minutes.
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