....There is something organic, wholesome, and old fashion about baking a squash
This roasted acorn squash recipe not only celebrates the simple joys of nature but also brings people together. Acorn squash's delightful, earthy flavor is a reminder of gatherings and gives a nod to our heritage. Plus, it's a gut-friendly prebiotic that's easy to digest and packed with soluble fiber.
1 medium acorn squash
1 tsp cinnamon
1 tbsp coconut oil
2 tbsp maple syrup
1/2 tsp sea salt, Himalayan salt, or Herbamare blend
1 tsp pepper
Preheat the Oven (or Air Fryer):
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare the Squash:
Place the acorn squash on a baking pan or sheet.
Bake it in the preheated oven for 15-20 minutes to soften the squash slightly.
Slice and Seed:
Remove the squash and baking pan from the oven.
Leave the squash on the baking pan.
With a large knife, slice the squash in half and scoop out the seeds.
Prepare the Seasonings:
Use a fork to poke small holes into the inside of the squash.
Warm the coconut oil in the microwave or on the stove until it's liquid.
Sprinkle the squash with cinnamon, maple syrup, the warmed coconut oil, salt, and pepper.
Roast the Squash:
Return the squash to the oven.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for another 30-45 minutes or until the squash is soft and easily pierced with a fork.
Serve and Enjoy:
Let the roasted acorn squash cool for a few minutes.
Serve and savor this delightful creation of nature, rich in flavor and nutrients.
Embrace the flavors of the season and the warmth of this roasted acorn squash, perfect for bringing loved ones together. Enjoy your delicious and gut-friendly dish