Fall is completely in the air – the air is crisp, the leaves are turning, and a freshness whips in with the wind. Along with the chilly weather and beautiful array of colors, Fall also brings flavors all its own! It seems that cinnamon, spices, and squash are forefront on the menu this time of year.
That is why I wanted to share with you one of my favorite, and incredibly easy, recipes for Roasted Acorn Squash. It’s sweet, spicy, and buttery-rich (and not-to-mention “husband-approved!”). With a little bit of roasting time and a few simple ingredients – you will have a mouthwatering side dish to bring Fall to life in your kitchen!
Roasted Acorn Squash
- 1 organic Acorn Squash
- 6 tablespoons butter (where to find butter from grass-fed cows)
- 1/2 teaspoon organic ground cinnamon (where to buy authentic, fresh, out-of-this world cinnamon)
- 1/4 teaspoon organic ground cayenne powder (where to buy organic ground cayenne)
- 2 teaspoons raw honey (where to buy organic raw honey)
- sea salt & pepper (to taste)
1. Wash the outside of the acorn squash, then slice in half and remove the seeds. Scrape out the acorn halves until the insides are clean of any seeds and pithy material.
2. Place acorn squash halves in a glass baking dish, filling each half with 3 tablespoons butter, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne, 1 teaspoon honey, salt, and pepper.
3. Place in a pre-heated 350 degree oven for 1 hour, or until the acorn squash gives a little when you squeeze the sides (Tip: baste the top of the acorn squash with the butter mixture from the middle throughout the bake time).
For more delicious recipes similar to this one (grain-free and dairy-free), I highly recommend the Paleo Eats Cookbook.
Written by a Cordon Bleu trained chef, this book is packed with hundreds of recipes to get you started on your journey to ancestral eating. Recipes are grain-free, dairy-free, soy-free, sugar-free, and use healthy fats. They’re also super easy to follow and can be prepared in 30 minutes or less!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.