Roasted Acorn Squash – Two Ways
Fall is my favorite season. I’ve only lived in West Virginia for a short time, but one of the things I love about this state is that it does not mess around when it comes to fall. Absolutely gorgeous foliage combined with weeks upon weeks of sweater weather makes me very glad I’ve chosen to call this place home.
Another reason I adore the fall? SQUASH. Butternut, delicata, spaghetti, buttercup, kabocha, pumpkins…I could (and do) eat them all. I know, technically they are called winter squash (here’s a helpful guide if any of the above names stumped you), but when they start to appear in August, I become giddy and names are irrelevant to me.
As a grain-free, clean-eating health nut, squash is a particular favorite of mine because it is a fantastic source of healthy carbs. It is also one of the foods least likely to be responsible for a food allergy or sensitivity, which makes it a great choice for those healing from chronic illness or autoimmune conditions.
I’m also a pretty lazy chef, so I’m thrilled to have a nutritious, delicious food source that can be ready quickly with minimal prep.
To Bake:
1. Preheat the oven to 400 degrees.
2. Wash acorn squash and poke a few holes with a fork or knife.
3. Bake for 30-40 minutes until soft.
Once it’s out of the oven, I let it cool and then cut it in half. You can also cut it in half beforehand, but in my opinion, that takes too much effort. Once it’s cool, I scoop out the good stuff with a spoon and prepare it one of two ways:
Roasted Acorn Squash (Sweet)
1 cup (give or take) roasted acorn squash
1 tbsp coconut oil
1 tsp salt
1 tsp cinnamon
Instructions: Mash with a fork and enjoy!
Roasted Acorn Squash (Savory)
1 cup roasted acorn squash
1 tbsp bacon fat or lard
1 tsp sage
1 tsp basil
Dash of nutmeg (optional)
Instructions: Mash with a fork and enjoy!