Dr. Heather Manley, N.D. of the Family Food Experts radio show and author of The Human Body Detectives series of children's books shares her recipe for roasted acorn squash. Simple and delicious - roasted acorn squash. Perfect in the Fall and Winter months. Serve as is, stuff it, or add it to muffins, casseroles, pancakes ... the options are seemingly endless! Check out her blog for more info www.humanbodydetectives.com/blog/
Oven to 400 degrees F
Cookie sheet or baking dish, sharp knife
3-4 depending on ages and size of squash
1 acorn squashUsing a strong and sharp knife split open the acorn squash and scoop out the seeds and access fiber. Place the halves face down on an oiled cookie sheet. Bake for 1 hour or until the flesh is tender.
1 Tbs butter
1-2 Tbs pure maple syrup
Cinnamon or nutmegScoop out flesh and serve topped with a little butter, pure maple syrup, and a dash of cinnamon or nutmeg!
"With the acorn squash, I scoop out the (cooked) insides, add a little butter, maybe a little maple syrup and serve or I may stuff it with brown rice and sausage. Another favorite way to indulge our taste buds with acorn squash is to add the cooked insides to a basic muffin recipe (yummy with cinnamon and ginger). Every family member will love this, especially straight out of the oven." (Dr. Heather)