Paleo Baked Acorn Squash

Difficulty: Easy Recipe Type: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Whole30, AIP, Vegetarian
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Serves 2

Ingredients

  • 1 medium acorn squash
  • 2 tsp apple pie spice or pumpkin pie spice
  • Pinch sea salt
  • 1/4 cup full-fat coconut milk or heavy cream
  • Drizzle of maple syrup, optional

Directions

Preheat the oven to 400F. Wash the squash, then cut it in half and scoop out the seeds. Cut a little sliver of squash off the rounded side so it sits flat and won't roll around. Place the squash on a foil or parchment-lined baking sheet with the "bowl" facing up.

Sprinkle each half with about 1 teaspoon of apple pie spice or pumpkin pie spice. Then, sprinkle very lightly with sea salt.

Add about half the coconut milk or heavy cream to each squash half. Drizzle with maple syrup, optional.

Bake for about 45 minutes to an hour or until the squash is tender and the milk has reduced and thickened. 

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Recipe Notes

 For Whole30, use coconut milk and omit maple syrup.

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