Sweet Baked Acorn Squash {with a hint of spice} For Two

HI GUYS.

Well, since I'm still recovering from Halloween weekend, I'm keeping dinner somewhat simple tonight, just using what I have on hand. I bought a random acorn squash about a month ago, and I decided it was time to use it. 

So here's a fun secret: I've never baked acorn squash. I'm not even completely sure I've tried acorn squash before. Possibly in the form of cream-laden soup from some chain-y bakery restaurant in the past, but I'm pretty sure that's the extent of it. So, you get to accompany me on my maiden voyage while I attempt to cook this delectable Fall dish. Don't you feel honored? I knew it. 

I adapted this recipe from The Pioneer Woman, Ree Drummond. I LOVE HER RECIPES. Glad I got that off my chest. I use an amazing app called Paprika to archive all of my recipes {If you don't have it, and you love to cook, GET IT}, and I'm pretty sure I've saved almost every single one of her recipes to my collection. 

This is her original "Delicious Baked Acorn Squash" recipe found here.

Only I changed a few things to match my taste...

First of all, I halved it, because I'm only cooking for my husband and me. Also, the Pioneer Woman uses butter {bless her}, but I chose to use coconut oil to keep it a little more healthy diet-friendly. I also chose to add some spice, because salty/sweet/spicy is literally my favorite flavor combination EVER. 

So here it is... my adapted recipe. Hope you like it!



Sweet Baked Acorn Squash {with a hint of spice} For Two:

Ingredients:

1 acorn squash
dash salt
dash cayenne pepper
1 tbsp coconut oil, divided
1 tbsp brown sugar, divided
drizzle of maple syrup (about 1/2 tsp or less)
2 cups water


How To:

1. Preheat oven to 400.

2. Slice squash in half. Scoop out seeds and stringy pulp. 

3. Place flesh-side up on rimmed baking sheet, like so.

4. Sprinkle each half with salt, followed by cayenne pepper.

5. Add 1/2 Tbsp coconut oil to the center of each half, followed by 1/2 Tbsp brown sugar.

6. Drizzle each half with maple syrup.

7. Add 2 cups of water to the bottom of the pan. Cover with foil.

8. Place in oven for 30 minutes. 

9. Remove foil. Bake another 30 minutes, or until squash is golden.

10. If you want, turn the broiler on for the last 5 minutes of cooking to get a beautiful deeper golden squash for a pretty presentation. Or not. Your call. 


I'll be serving this tonight with garlic parmesan tilapia filets and a side of fresh, savory broccoli, oven-crisped, with just a zap of lemon.

Okay, gotta go. My mouth is officially watering. Byyyeeee.

Oops! I'm so hungry, I almost forgot to show you the finished product:

Now take a spoon to it and go to town. I won't judge.