Ever met a vegetable you did not like? Well, sheesh, me either! Well, except for Sauerkraut, but come to think of it, I LOVE cabbage - so never mind! :-)
Since becoming certified in 2013, I have tried my best to not be intimidated by trying new fruits and vegetables. With that being noted, the acorn squash was one vegetable that has always scared me a little, mostly based on its external and my lack of wanting to be disappointed by its taste. I am happy to report that the flavor and texture were both amazingly delicious! Keep reading to see how I made a simple and easy Acorn Squash recipe.
- 1 Acorn Squash
- 2 tsp of Raw/Organic Honey
- 2 tsp of Coconut Palm Sugar (or Brown Sugar)
- 1 tsp of Vanilla Extract
- 1 tsp of Extra Virgin Olive Oil
- Preheat your oven to 375 degrees. Safely slice your squash in half. Scoop out the inside guts (mostly seeds), until it is smooth. Gently poke holes in the squash to prepare it for absorption.
- In a bowl, mix together the honey, sugar, vanilla and olive oil. Then carefully spoon the mixture and coat the insides of your squash.
- In a baking dish, pour a little water in the base, to avoid the squash burning in the oven. Then place the squash halves in the baking dish.
- Bake for about an hour. Do check on it after about 45 minutes to ensure that neither your pan or squash are burning. Be sure to not undercook the squash, by simply checking its texture with a fork.