Roasted Maple Acorn Squash

Quick, easy Acorn Squash recipe. This is a great side dish to use in the fall/winter months or to cook up at the beginning of the week and store in the fridge to snack on!

With the added benefits of cinnamon and cayenne, this recipe helps to increase circulation which makes this recipe perfect to warm you up for autumn and winter cooking.

INGREDIENTS
  • 1 Acorn Squash
  • 1/2 tbsp Maple Syrup (or honey)
  • 1/2 tbsp Coconut Oil
  • 1/2 tbsp Ghee
  • 1 – 2 pinches Himalayan salt
  • 1 – 2 pinches cinnamon
  • 1 – 2 pinches cayenne (optional)
DIRECTIONS
  1. Preheat oven to 375F.
  2. Prep Squash. Cut squash lengthwise and scoop out insides (save the seeds to plant next year if you’re into that!). Slice  squash into thin long pieces (as shown in photos) or dice into bite sized pieces. Yes, the skin can be left on!
  3. Heat syrup with oil. While the mixture is warming up, lay squash onto a baking tray lined with parchment paper.
  4. Brush top side of squash. Once the mixture is warmed + combined, brush half of the mixture onto the top side of the squash and lightly pinch the seasonings over top. You could also mix the seasonings into the warmed mixture instead of spreading it on yourself.
  5. Bake for 10 – 15min depending on the thickness of your cuts. Pull out the tray once finished, flip the squash (or stir the squash if you diced) and brush reaming mixture on. Pinch the same amount of seasoning onto squash.
  6. Bake for another 10 – 15min or until the squash is soft to touch but not too mushy and the colour is golden brown.
NOTES
  • Leaving the skin on the squash boosts the nutritional value of this recipe – once the skin is cooked, it becomes quite soft and is very palatable. I always suggest leaving the skin on any fruit/vegetable whenever possible!
  • To keep this recipe vegan, you can omit the ghee and just use coconut oil or avocado oil.

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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