This roasted acorn squash recipe is a perfect side dish that can be prepared in a variety of different ways. You can substitute the dried cherries for cranberries, raisins, currants, or goji berries, and butter can be substituted for the coconut oil if necessary. If you cannot find coconut sugar, maple syrup or brown sugar can be used. You can typically find acorn squash year round in most grocers.
1 acorn squash, halved, seeds removed
1/4 – 1/3 cup dried cherries
1/4 cup coconut sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut oil
Preheat oven to 350 degrees. Place squash cut side up in a baking dish coated with cooking oil. Combine the cherries, sugar, lemon peel, nutmeg and salt. Spoon into squash halves and sprinkle with lemon juice. Top with one tablespoon coconut oil in each half.
Bake, uncovered, for approximately 45 minutes, or until squash is tender. Enjoy!
Recipe and photo by Michelle