Fall season provides an array of squash for our dining pleasure. This particular recipe calls for brown sugar, which adds some sweetness to the cooked meat of this vegetable, making it enjoyable for the palates of those who are squeamish about trying something new.
There are many health benefits to eating squash. Acorn squash provides more than enough of our Vit A requirements in 1 cup serving. In addition it contains Vit C, potassium, manganese, folate and the omega three fatty acids along with fiber. Combine acorn squash to any healthy protein source, you will not only have a delicious meal, but also provide beneficial nutrients that support your colon, heart, and brain health.
BAKED ACORN SQUASH
Prep. time 5-10 min, Baking time 1 hr, 1 sm-med acorn squash serves 2
- Preheat oven to 350 degrees F
- Cut your medium acorn squash in half, then spoon out the seeds
- Turn acorn squash upside down onto a glass baking dish that is not oversized.
- Bake in a 350 degrees F oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
- Place dairy free butter substitute (Earth Balance) and brown sugar into the squash, and cover with aluminum foil.
- Place squash in the 350 degrees F oven and bake another 30 minutes.
- Remove from oven, remove foil, and serve on plate (or custard dish as shown…depends on size acorn squash you whether it will fit in the custard dish or not)
We enjoyed this particular delight with the Gluten and Milk Free Meatloaf recipe I shared a few days back, along with some green veggies. Hope that if you have not tried acorn squash, that you will give this a try.
Enjoy and eat healthy
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Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreader, Freelance contributor