Roasted Acorn Squash – Sweet & Spicy

Roasted Acorn Squash is so yummy, it’s my favorite squash to make when Autumn arrives.  It’s so easy to make, delicious on it’s own, but even better with copious amounts of pasture butter and a little sea salt.  I also love adding extra spices and seasonings to the squash to mix it up from time to time, this is one of my favorites. 

Enjoy!

Roasted Acorn Squash - Sweet & Spicy

Equipment: Cutting Board, Sharp Knife, Roasting/Baking Pan, Large Plate or Optional Food Processor

·      1 acorn squash, cut in half, remove seeds and membranes

·      ½ teaspoon chili powder blend

·      ¼ teaspoon ground cinnamon

·      ¼ - ½ teaspoon Celtic sea salt (See Resources)

·      3-4 tablespoons pasture butter (See Resources)

·      1 tablespoon maple syrup grade B, raw honey or coconut palm sugar

1.    Preheat the oven to 375 degrees F.

2.   Prep squash – wash outside skin, cut squash in half, remove seeds and membranes with a metal spoon (Note: Save seeds to freeze and add to stocks for extra flavor or reserve to make roasted acorn squash seeds).  Sprinkle chili powder and cinnamon onto the flesh.

3.   Place squash flesh-side down on roasting pan.  Bake for about 45 minutes or until flesh is completely fork tender. 

4.   Remove from oven, cool about 5-10 minutes.

5.    Remove squash from outer shell with a spoon.  Either place squash onto a plate to mash with a fork or place squash into a food processor.  Add sea salt, butter, and sweetener of choice.  Mash with a fork or puree in food processor until smooth and combined. 

6.   Serve immediately.   

Note: If you don’t have chili powder blend, try a mixture of chili powder, cumin, coriander, and a pinch of ground cloves. 

Yield: Makes about 2 servings.