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Roasted Acorn Squash by Dr Heather     Print this Recipe

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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/

Preheat

Oven to 400 degrees F

Equipment

Cookie sheet or baking dish, sharp knife

Prep Time

2 minutes

Cook Time

1 hour

Number of Servings

3-4 depending on ages and size of squash

Instructions

1. 1 acorn squash

   Using 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.

2. 1 Tbs butter

3. 1-2 Tbs pure maple syrup

4. Cinnamon or nutmeg

   Scoop out flesh and serve topped with a little butter, pure maple syrup, and a dash of cinnamon or nutmeg!

Options

"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)

Grocery List

• Acorn squash
• Butter (such as Cabot Creamery)
• Maple Syrup (such as Shady Maple Farms or Joseph's Lite)
• Cinnamon or nutmeg

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