Have you ever tried acorn squash? My first time having it was only a few months ago, and now I’m hooked. I have been eating as much as I can while it’s still in season. Today I will share with you my Roasted Paleo Acorn Squash.
I’ve always been a simplest when it comes to food. No sauce, light dressing, and plain dishes. But this only heightened when I started eating real food. On a delicious vegetable like this you really only need butter and cinnamon! Granted, I do write a food blog now and love to be creative with dishes, but I still believe going back to the basics is easier and tastes great!
I can’t overexpress the importance of prepping your food ahead. This is one dish I enjoyed as leftovers for quite a few days. Scoop the squash out of the “skin”, and store in a Tupperware. Prepping food ahead will help you stay on track. When I get home from a long day of studying, I usually want food right away! Waiting an hour for an acorn squash is just not going to do. But if it is cooked already, I can put my oven on broil and reheat it easily.
If you enjoy my recipes and need some more motivation and tips, check out my first eBook the College Primal Challenge.
- 1 Acorn Squash
- 2-3 Tablespoons pastured butter
- Cinnamon, sprinkled
- 2 teaspoons honey or molasses (optional)
- Preheat the oven to 350.
- Cut squash in two, lengthwise, and remove seeds.
- Lay open side down on a cookie sheet lined with foil.
- Bake for 30 minutes.
- Add butter, cinnamon, and honey to each side of the squash.
- Bake open side up for additional 30 minutes.
Great recipe, but please remember that most of us consider something paleo to be without dairy. I was looking for something that could compensate for the fact that I can’t use butter. Have a good one!
You can always use ghee or coconut oil 🙂