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Baked Acorn Squash

You can eat this as a side dish or a full meal. I usually have 1/2 squash as a meal and it is enough for me (and for my husband) as a full meal.

baked acorn squashed on a tin foil


2 acorn squashes, halved lengthwise and seeded

2 tbsp. orange juice

1/4 tsp. flaky salt

2 tbsp. butter

2 tbsp. pure maple syrup

1 tbsp. packed brown sugar

1 tsp. black pepper

two pieces of baked acorn squashed

1. Preheat oven to 400°F

2. Score flesh of squashes with a knife making 1/4 inch deep cuts. Arrange cut sides up, on a foil-lined, rimmed, baking sheet. Brush with orange juice and sprinkle with salt. Roast until lightly browned, about 20-30 minutes.

3. Meanwhile, simmer remaining ingredients, stirring occasionally, in a small skillet over medium heat until smooth and sugar have dissolved about 3 minutes.

baked acorn squash on a green plate

4. Carefully pour off and discard any liquid from squash halves. Brush with glaze. Return to oven and roast until tender, about 20 minutes more. Spoon any glaze on baking sheet over squashes. If desired, sprinkle with additional salt

Use organic ingredients as often as possible. Your microbiome and your gut will thank you.


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