As I’m going through the Autoimmune Protocol, eating a large variety of fruits and vegetables is a priority. I love starchy vegetables and sweet fruit, but as a Type 1 Diabetic, I have to watch my carbohydrate intake as I work to heal my gut. Squash, in general, graces our plates often as it is starchy (read “filling and satisfying”) but not as high in carbohydrates as other starchy veggies like sweet potatoes. One of my favorites is acorn squash. The whole family agrees this slightly sweet Maple Cinnamon Acorn Squash is delicious!
Today I’d like to show you a sweet way to eat acorn squash as a side dish as opposed to savory. Acorn squash works wonderfully as a savory dish too, (Pair it with sausage and sage; it’s delightful!) but this one is likely to please any palate that isn’t put off by soft textures.
The prep is very easy. Cut the acorn squash in half then use a spoon to scoop/scrape out the seeds. Next, slice each half into four wedges. Place on an aluminum foil lined pan, flesh side up.
Cooking tip: Use a very sharp, large knife to cut any squash! With a properly sharpened utensil, squash should be relatively easy to cut into. If you are struggling, please be VERY careful as the knife may slip or cut crooked.
Now mix up the magic! The maple cinnamon glaze is what takes the acorn squash up a notch. Mix the melted coconut oil, cinnamon, and maple syrup in a glass bowl.
Use a pastry brush to apply a generous coat to all sides of the flesh of each slice. No need to put any on the skin. There will be extra glaze. Set it aside, to use later in the cooking process.
Bake for 30 minutes at 400° then remove from the oven to apply another coat of the maple cinnamon glaze. Return the pan to the oven and bake for an additional 15-20 minutes or until soft when stabbing with a fork.
Cooking tip: I have a tendency to under-cook acorn squash. So if you are in doubt as to whether or not the squash is done, cook it longer. My last iteration of this recipe was dubbed “al dente” by my husband. Oops. That’s not what I was going for!
After taking the squash out of the oven, put on another coat of the maple cinnamon glaze. This third coat is usually pretty light, but I don’t want to waste any of the delicious glaze! Sprinkle lightly with salt and serve warm. Enjoy!
What is your favorite squash? Is acorn squash outside your comfort zone? How do you season your acorn squash?
Maple Cinnamon Acorn Squash
Sweet, but not overly, and soft acorn squash is the perfect side dish to your Paleo or Autoimmune Protocol dinner!
- 2 whole acorn squash halved, seeded
- 1/4 cup coconut oil melted
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- pinch salt to taste
Preheat oven to 400° and line a rimmed baking sheet with aluminum foil.
Using a very sharp knife, cut the acorn squash in half then scrape out the pulp and seeds.
Slice each half into four equal sections and place on lined baking sheet, flesh side up.
Melt coconut oil in a glass dish in microwave, about 30 seconds. Stir in maple syrup and cinnamon until well combined.
Brush all sides of the flesh of the acorn squash with the maple cinnamon glaze.
Bake for 30 minutes then remove from oven and brush on another coat of glaze. Bake for an additional 15-20 minutes or until very soft when stabbed with a fork. When fully cooked, remove from oven and brush remaining glaze over the squash. Lightly sprinkle with salt and serve!
One serving of Maple Cinnamon Acorn Squash has 15 carbs.