Eating fruits and vegetables in season is a smart way to take care of your body and your budget. Acorn squash is one of my all time favorites when it comes to the fall and winter seasons. Besides tasting good and being easy to prepare it is high in dietary fiber and packed full of nutrients that help boost the immunes system.
You can expect your acorn squash to be pack with vitamins A and C and several of the B vitamins. It is also a great source of the electrolytes such as calcium,iron, magnesium, manganese and potassium. And if you are following a Paleo diet or just cutting back on grains, acorn squash is a great source of carbohydrates that will help fuel your body for running.
Baked Acorn Squash
Ingredients:
- Acorn squash
- Real Butter
- Cinnamon
You will also need:
- sharp butcher knife
- pairing knife
- cutting board
- foil
- baking dish
Directions:
- Preheat oven to 350 degrees.
- Line baking dish with foil.
- With the butcher knife cut the top and bottom off just enough to remove the stem and to make the squash so it can sit level in the pan.
- Cut the squash in half and scoop out the seeds and pulp.
- With the pairing knife score the inside and the edges of the squash in a criss cross pattern.
- Coat the inside of the squash with as much butter as desired. I coat mine liberally because butter is a good source of healthy fats that benefit the cardiovascular system. And it tastes good too!
- Place squash in the foil line baking dish and sprinkle cinnamon on top of the butter to taste.
- Cook for 45 minutes and check for doneness. The acorn squash is fully cooked when it is soft and has the texture of a baked potato.
One final note: you can actually eat the skin of the acorn squash as well.
Leave a comment below and share your favorite winter squash!
