Roasted acorn squash, emotional care recipe

Hearty Roasted Acorn Squash

With the cooling of the weather, it's the perfect time for some roasted winter squash! Acorn squash has a sweet, nutty flavor that is delicious with a little butter and raw sugar.
They are a great source of:

  • vitamin C (immune system boost)
  • vitamin A (eye health, bone growth, cell growth)
  • fiber (regulate digestion, lower cholesterol)
  • vitamin B6 (cardiovascular, digestive, immune, muscular, nervous system function)
Kaliana's Emotional Food Tip:

"Acorn squash have to do with fall and preparing the body for a time of sustained ability to be reflective. Think about squirrels and acorns—they hide acorns for times of need. Acorn squash are about emotional sustenance and having what you need to connect with yourself and internally reflect on life and situations. This hearty squash helps you to feel steady as you are being contemplative. For example, writing a book or journaling, these activities are always easier on days when it's overcast or rainy...days that make you not necessarily want to go outside. Acorn squash are reflective of that time, when you want to be more reflective emotionally." —Kaliana

Enjoy!

Acorn Squash

Servings: 4
Ingredients:

  • 2 acorn squash
  • 2 teaspoons butter
  • 2 tablespoons raw sugar
  • 4 squirts preferred Beverage Booster

Directions:

  1. Preheat oven to 400ºF. Carefully cut squash in half lengthwise using a sharp knife. Remove seeds with spoon until smooth.
  2. Cut a cross-hatch pattern into each half of the squash, about a half-inch deep.
  3. Place halves cut side up into casserole dish or roasting pan and fill bottom with about a 1/4-inch of water to prevent burning.
  4. Rub 1/2 teaspoon of butter on inside of each half. Sprinkle 1/2 tablespoon of raw sugar around inside of each half. Add 1 squirt of Beverage Booster to each.
  5. Roast for about an hour to an hour 15 minutes, until tops are nicely browned and flesh is soft. Serve hot.






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Comments

Kaylie Schmidt

Hey Gail!

Thanks for the comment. I’m sorry for such a slow response, still trying to work out a few kinks—such as receiving email notifications for comments :)

Cutting them is definitely the hardest part…I recommend using your sharpest knife to cut along one of the furrows that is on either side of the stem, making the cut towards the tip of the squash. I normally flip the squash over to continue the cutting from the tip. Once I get toward the stem with the cut, I put the knife down and use my hands to break the squash apart. Hope that helps! :)

Kaylie Schmidt

Is there any trick for cutting these squash? seems like u need an axe!!

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