Happy December! Thankfully, this year hasn’t been too too cold just yet, unlike last year. I am trying to eat more seasonably, though, so I’ve been eating quite a few root vegetables this winter. I had actually never tried making acorn squash until yesterday, but I figured I really should. It turns out that acorn squash is one of the easiest winter squashes to cut. The first time I made spaghetti squash, it took me about 20 minutes just to cut the damn thing open.
I won’t try to take credit for this recipe because there are all kinds of variations on these online. I just figured I’d make this a little more allergy friendly. I enjoy this way of spicing acorn squash. It plays with the squash’s natural sweetness and gives it that warming quality. Make sure you have a sharp knife before starting, or you may end up fooling around for a while, or cutting yourself.
Acorn Squash Wedges
2 acorn squashes
2 tbsp coconut oil, preferably in liquid form
1-2 tbsp coconut palm sugar (or to taste)
Salt, pepper, and chili powder to taste
Preheat oven to 400F (or preheat it when you’re done cutting the first acorn squash).
Cut the squash into wedges. To do that, use a sharp knife to slice off the top to remove the stem. Then, slice the acorn squash where there are ridges.
Place the wedges into an oven-safe pan. Spread the oil and coconut sugar evenly between the wedges, then add salt, pepper, and chili powder.
Cook for 20 minutes. If sauce starts to accumulate at the bottom of the pan, pour it back onto the wedges. Continue to cook the squash for another 20 minutes.
Let cool for a few minutes before eating, but serve it hot.