I was born in New York and grew up enjoying long, colorful Fall days of apple picking, jumping into huge piles of freshly rakes leaves, and driving around to look at the orange, red, and yellow foliage. I absolutely love LA living but I definitely miss watching the leaves change colors, drinking apple cider, and heading to a local pumpkin patch to get Halloween-ready.
In order to help ease my homesickness, I decided to make some Fall comfort food, one of my favorite Mom dishes — acorn squash. There are so many ways to cook this delicious treat, in fact, if you add a little brown sugar it may even feel more like you’re eating desert instead of a vegetable. I decided that for my first time making acorn squash, I’d keep it simple. It was AMAZING and definitely helped cure my cravings for Fall, well, at least temporarily.
Ingredients (All Organic):
Optional – brown sugar
Instructions: Pre-heat over to 425. Take a whole, washed squash and slice it down the middle. Dig out seeds with a spoon or fork before placing the squash halves seed side up on a baking pan. Lather with coconut oil, then sprinkle with sea salt. If you’d like to add a little sweetness to taste, lightly dust several pinches of brown sugar. Bake for 35-40 minutes or until the top is golden brown. Test by poking with a fork or knife to make sure the squash is soft.
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