Acorn squash was a staple food of the Native people in North and Central America, lasting them well through harvest season into the quiet cold of winter. It was one of the trio foods that were said to have sustained the Native people for generations. Acorn squash is an easy food to grow and preserve, is stocked with nutrients, and may be eaten from the seeds to the "meat to the skin.
Acorn squash is high in antioxidants, and particularly high in vitamin c. Being that acorn squash is amongst the category of winter squashes, it is no surprise to me that The Creator has packed it with a lot of immune boosting vitamin c to guard our bodies from cold weather illnesses. Typically, acorn squash is cooked to enhance its sweetness by adding brown sugar or honey and warming spices such as nutmeg and cinnamon. This is no doubt delicious, but one doesn't always think about making squash into a savory dish. The savory nature of this recipe balances out the natural sweetness of the acorn squash creating a simply scrumptious dish.
Ingredients:
1 Acorn Squash
1.5 Tablespoons Ghee (clarified butter) or Coconut Oil
Herbs ( Thyme, Rosemary, Sage or an Italian seasoning blend) to taste
Garlic Powder to taste
Sea Salt and Black Pepper to Taste
Optional for a kick: A dash of cayenne pepper
Optional: Cheese ( Parmesan or sharp aged cheddar works best)
If you are going dairy free on this dish you can substitute the cheese with nutritional yeast. (The name is terrible but it's quite good)
Directions:
Preheat oven to 400℉.
Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch to 1 inch thick slices. (The thickness will determine how long you have to cook the squash)
In a large bowl, combine all of your ingredients and toss together until the acorn squash is evenly coated.
Transfer to a casserole dish or sheet pan. (You can line in with parchment paper or a silicone baking sheet for easier clean up) Using your hands, press your cheese onto the squash as to not lose any of that goodness into the pan.
Bake in the oven for 25 minutes-35 mins or until squash is cooked through, the skin is crispy and the cheese is slightly browned.