Tis the season of winter squash. Acorn squash is a fun and unique variety that is, like most squash, extremely versatile. There are so many options for preparation! You can soup it, stuff it, mix it, or roast it, just to name a few. Roasting is one of the easiest and, when you throw it the right ingredients, you can magically transform your veggies in to a dessert! Or at least that’s what my kids thought when this hit the table last week.
While all vegetables provide different levels of nutrients, squash pack over 400% of the daily value per serving of vitamin A. Vitamin A is a powerful antioxidant which contributes to healthy skin, protective mucous membranes, and optimal vision. It also provides over 40% of the daily value of vitamin C, and smaller amounts of vitamins E, B, B6 (pyridoxine), thiamin, niacin, folate, calcium and magnesium, riboflavin, niacin, thiamin, and pantothenic acid.
Roasted Acorn Squash
- 2 acorn squash
- 4 tsp coconut oil
- 4 tsp maple syrup
- salt and pepper
- ground cloves, cinnamon, nutmeg, ginger
Use organic ingredients whenever possible
Preheat oven to 375°. Clean and cut acorn squash in half. Clean out the seeds and place on cookie sheet.
Put 1 tsp each of coconut oil and maple syrup in each half. Sprinkle with salt, pepper, cloves, ginger, cinnamon, and nutmeg.
Place prepared acorn squash in oven for about one hour. Check squash with fork and slight browning to ensure cooked at the end of the hour.
Scoop out portions to pair as a side to any meal, or dig in with a spoon as a yummy dessert!