An off the charts perfect Fall dish has to be this recipe for Baked Acorn Squash! Baked, roasted, toasted, microwaved, or even puree it to use in soups. With their sweet buttery taste, these beauties are so versatile. Delicious when cooked with savory herbs or sweeten with natural sugars like pure maple syrup and raw honey. The possibilities are endless! Perfect as a dinner side, breakfast, lunch or a heart-healthy snack!
Seriously Simple Baked Acorn Squash
You’re just a few easy steps away from sweet, tender Baked Acorn Squash. Here’s everything you need…
- Acorn Squash
- Olive Oil
- Brown Sugar
- Honey
- Greek Yogurt
- Walnuts
- Ground Cinnamon
Preheat the oven to 375 degrees and begin to prep the acorn squash by giving it a thorough wash. Cut the squash in half lengthwise and scoop out the seeds using a spoon and discard them. Line a baking sheet with foil or parchment paper and lay the acorn squash halves on the sheet flesh side up. Then rub each half with olive oil (you can just use your fingers!). Next, add about 1 teaspoon of brown sugar to the center of each half and spread around evenly. Lastly, drizzle each half with honey and place in the oven for about 45 minutes. Once the squash is fork-tender its done! Remove from the oven and allow to cool slightly. Before serving top each half with a dollop of Greek yogurt, walnuts, and a sprinkle of cinnamon. Make sure the squash isn’t too hot of the yogurt will just melt!
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The twist to this recipe is after the squash has baked, protein-packed Greek yogurt and rich antioxidant walnuts were added. Full of fiber which we know is key to cardiovascular health and it’s chock full of vitamins (C, A, B-6, niacin & folate). In addition, each half-cup serving has 13 % of the daily recommended daily allowance of potassium. Not to mention it has 11 % of the recommended daily allowance of magnesium. Give your body a whole lot of healthy goodness by trying this recipe. We loved it and it’s family approved!
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Baked Acorn Squash
Ingredients
- 1 acorn squash
- 2 tsp olive oil
- 2 tsp honey preferably raw
- 2 tsp brown sugar
- 1/2 cup greek yogurt
- 3 tbsp chopped walnuts
- 1 tsp cinnamon
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with foil.
- Cut acorn squash in half and scrape out the seeds.
- Place the squash half facing up on the lined sheet.
- Using your fingers, rub each half of the squash with olive oil.
- Place 1 tsp of brown sugar in the middle of each half and rub into the squash.
- Drizzle ½ teaspoon honey onto each half of squash and bake for 45 minutes or until squash is fork tender.
- Remove squash from oven and allow to cool for 10 minutes.
- Right before serving, add ¼ cup yogurt into each warm squash half, the chopped walnuts, a drizzle of honey and a dash of cinnamon.
