Did you know the skin of acorn squash is completely edible? This makes for lots of fiber and a full tummy with just a small amount. I put four of these as a side dish on my plate, but was completely satisfied with two. It’s nice to get that full feeling when eating vegetables, don’t you think?
I had these as a side dish with some seasoned chicken thighs, but they would make a great meal topped on a kale salad too. Go Veggies!
- 1 large or 2 small acorn squash (2-2 ½ pounds)
- 3 Tablespoons Ghee
- 2 Tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon turmeric
- pinch of salt and pepper
- Preheat oven to 400 degrees. Carefully cut acorn squash down the middle, scoop out the seeds and pulp. Place squash cut side down on a cutting board and slice into ½ inch slices. Set aside.
- Heat the ghee, and the rest of the spices in a small saucepan stirring until melted and well blended, working out the clumps if you see them. Using a rubber spatula, scrape all the spiced ghee into a small bowl.
- Put parchment paper or tin foil down on a large sheet pan (turmeric stains, so this makes clean up a little easier). Place all your squash out in one layer. Using a spoon, or a rubber basting brush, cover the top of the squash with spiced ghee. Turn them over and coat the other side as well.
- Put squash in the oven and cook for 20-30 minutes, depending on the size of your squash, until squash is nice and tender.