Baked Acorn Squash
Updated: Oct 3, 2019
....There is something organic and old fashion about baking a squash
I like squash because it reminds me of get-togethers. I feel it connects us to our ancestry in a time of thanksgiving. It usually brings our family and loved ones together to enjoy a healthy and simple creation of nature …. the squash.
Another incredible gut friendly prebiotic. Squash is easily digested and full of soluble fibre.
1 Medium Acorn squash
1 tsp Cinnamon
1 tbsp Coconut oil
2 tbsp maple syrup
½ tsp sea salt, himalayan salt, or herbamare blend
1 tsp pepper
Preheat oven to 400 degrees.
Place the squash into the oven on a baking pan or baking sheet.
Bake for 15-20 mins to soften the squash.
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.
Use a fork to poke small holes into the inside of the squash.
Warm the coconut oil in the microwave or on the stove.
Sprinkle the squash with cinnamon, maple syrup, warmed coconut oil, salt and pepper.
Put back in the oven.
Bake at 350 degrees for another 30-45 minutes or until the squash is soft.
Let cool and serve!