Embracing squash is one of my favorite things about this time of year (and maybe the whole year.) I love the generally creamy texture, sweet flavor, and varieties of beautiful colors they bring to the colder seasons. I cannot recall a time I have turned down an item with squash on the menu – or left the grocery store without at least one member of the squash or gourd families. They’re also flexible to my sometimes temperamental meal planning as some squash can last up to one month at room temperature.
Today, I’m embracing my love of acorn squash, possibly one of the easiest and most ubiquitously pleasing. The execution is simple and takes approximately two minutes of prep time. Slice the squash in half, scoop out the seeds, rub with extra virgin coconut oil, 1 tbsp of maple syrup, sprinkle with cayenne and fresh rosemary. Bake for approximately 45 minutes at 425 degrees Fahrenheit, or until you can insert a fork easily into the flesh.
Not a fan of these ingredients? Acorn squash is easy, but my general recipe for success involves an oil, an herb and/or spice and a natural sweetener. (Honey, agave, brown sugar and maple syrup have all worked for me.)