As the seasons change, our tastes buds change too. We start to adapt with the environment around us, so it’s time to nourish our body a little differently too.
I love putting together different squash recipes during these cooler months. Especially Acorn Squash! The size makes it easier to work with when cutting and cooking.
First, preheat oven to 400F. Next, start by cutting off the top of your Acorn Squash, about 2-3 inch radius around the stem is perfect. (You don’t have to be a math major or pull out your measuring tape. Just do your best to gauge what looks right, it’ll still taste the same 😉 ). Spoon out the seeds, and place squash cut side down in a baking dish.
Bake in oven for 30 to 40 minutes (until skin of acorn squash starts to soften).
While the squash is baking, prepare the Dressing. Mix together Coconut Oil, Vanilla Extract, Honey, Cinnamon and Himalayan Salt.
Remove the Acorn Squash from the oven and turn cut side up. Pour the Dressing mixture inside the acorn squash. Use a fork to mash up the inside of the squash and mix together the inner layer with your dressings. Add in the chopped walnuts, and throw the squash back into the oven for 10 min.
Remove the Acorn Squash from the oven, and Enjoy!
1 Acorn Squash
1 tablespoon coconut oil or unsalted butter
½ tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons raw honey or maple syrup
1 tablespoon himalayan salt
¼ cup chopped walnuts