We're obsessed with this delicious acorn squash recipe, dusted with unrefined coconut sugar.
Love the idea of incorporating low-glycemic coconut sugar into your cooking but not sure where to start? This savory recipe—specifically crafted for Delicious Living from organic coconut sugar purveyor Sweet Revenge—shows how a little added sweetness can coax out impressive and nuanced flavors from winter gourds. This autumnal recipe blends chai spices with fresh, herbaceous sage and parsley to complement earthy, robust coconut sugar. Quick to prepare, serve this acorn squash as a side for Thanksgiving, or enjoy throughout the season.
Eating solo? Crack an egg into the squash during the last 10 minutes of baking for a decadent, protein-dense main meal.
Caramelized Acorn Squash with Sage & Parsley
2 large acorn squash
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 teaspoons coconut sugar
2 tablespoons butter (softened)
1 tablespoon chopped parsley
1 tablespoon chopped sage
Salt and pepper, to taste
1. Preheat the oven to 400 degrees. Prepare a roasting pan by adding 1/4 inch of water to the bottom; this will keep the squash from drying out as they roast.
2. Carefully slice each squash down the middle, from stem to bottom. Thoroughly scoop out the seeds. Score the insides of the acorn halves with a paring knife, creating a cross hatch pattern over the entire surface of the flesh.
3. Combine the spices and coconut sugar in a small bowl. With your fingers, rub 1/4th of the butter onto the insides of each acorn half. Sprinkle evenly with 1/4 of the spice mixture and a pinch of salt and pepper. Place each acorn squash half, skin-side down, into the roasting pan.
4. Roast for 1 hour and 15 minutes, or until the flesh is very soft. Remove from oven and allow to slightly cool. Arrange on plate and sprinkle with chopped herbs before serving.