Acorn squash is my favorite of all of the Fall varieties. It reminds me of a cross between a pumpkin and a sweet potato. Baked with the right flavors and spices it can be a delicious accompaniment to any Fall main dish.
Roasted Acorn Squash
- 2 acorn squash
- 2 teaspoons of honey or maple syrup (I did half and half)
- 2 teaspoons of orange juice
- 2 teaspoons coconut oil
- pinch of sea salt
- orange zest
- pumpkin pie spice
- Prepare your squash by splitting it down the middle and using a spoon to clean out the seeds.
- Place all 4 halves skin side down in a baking pan covered in foil (to reduce mess).
- Mix the maple syrup (and/or honey), orange juice, coconut oil, sea salt, and orange zest together thoroughly.
- Sprinkle with pumpkin pie spice.
- Bake at 350 degrees for about an hour or until squash is soft enough to be easily cut through with a fork.
The delicious dish can also be baked in a crock pot however only 2 halves will fit in a crock pot at a time.
Check out more of my clean eating recipes HERE.
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