1/2 teaspoon vanilla extract, vanilla paste, or fresh scrapings from pods
1/4 – 1/2 cup brown sugar, any variety, to taste
1/2 – 1 cup nuts such as pecans or walnuts, or mixed variety to fill squash cavities
Drizzle of heavy whipping cream, dollop of Chantilly whipped cream, or a scoop of vanilla ice cream for extra decadence (optional)
ROASTED ACORN SQUASH WITH CANDIED NUTS:
Preheat oven to 350 degrees (177 C).
Drizzle a small amount of coconut oil over outside skins of squash and place squash with skin sides down in shallow baking pan, a flat cast iron pan is ideal.
Sprinkle half the portion of sea salt on the flesh of each squash.
Mix together remaining salt, butter, pumpkin pie spice, vanilla, brown sugar, and nuts.
Place mixture into each half, filling to desired amount.
Cover pan with aluminum foil and bake on middle rack for about 60 minutes, until tender.
Remove cover and bake for an additional 10 minutes on top oven rack until nuts become more toasted.
Serve warm with whipped cream or ice cream over top as desired.
Fall is my most favorite season. Can you believe that the official day marking this lovely time of year begins in 2 weeks? Time just seems to fly by faster and faster with every passing day.
It’s my favorite time of year for so many reasons. I love the changing of the leaves to bright red, orange, and yellow, the crispness in the air, harvest decor, and of course the fruit and vegetable harvest. Along with pumpkin spice everything. Yesterday, September 7, was National Acorn Squash Day. And in celebration, here is a recipe that I think you’ll enjoy and it’s super easy to prepare.
*Another yummy variation is to make it custard pie style, so be sure to stay tuned for another recipe coming!
What is your favorite time of year and what are your favorite fall meals or recipes? Share in the comments below, I’d love to know!