This recipe takes acorn squash to the next level by combining it with blood-sugar-balancing cinnamon and anti-inflammatory coconut butter. Acorn squash alone is a rockstar vegetable providing an excellent dose of fiber, vitamin C, potassium, magnesium and vitamin B1. Add coconut butter to the mix, and you’ve got yourself a superfood side dish! Unlike other butters, coconut butter is mainly composed of medium chain fatty acids, a unique type of fat used by the body as a quick energy source (read: metabolism booster). This rich and creamy butter alternative is also high in fiber, exhibits natural antibacterial properties, and contains lauric acid, an immunity boosting nutrient found in human breast milk. Danielle’s recipe is forgiving and easy to customize to your family’s taste buds!
Roasted Cinnamon Acorn Squash with Coconut Butter & Raisins
Yields
4 pieces
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 2 medium acorn squash
- 1-2 Tbs. virgin coconut oil
- 8 tsp. coconut butter, divided into 2 tsp. for each acorn squash half
- 2 tsp. cinnamon, divided into ½ tsp. for each acorn squash half
- 4 tsp. pure maple syrup, divided into 1 tsp for each acorn squash half (optional)
- ½ cup organic golden or plain raisins, divided into 2 Tbs. for each acorn squash half
- Water for pan
Optional
Note: If you can’t find coconut butter, you can make your own in 10 minutes with a food processor and unsweetened coconut flakes. Check out this simple recipe.
Directions
- Preheat oven 400℉. Place coconut oil in heat proof dish and place in oven to melt during prep.
- Slice acorn squash around center, remove seeds.
- Brush melted coconut oil on cut side of each squash half.
- In sheet pan with side or large baking dish, place acorn squash halves cut side down. Add filtered water to just cover bottom of pan.
- Cook for 35 minutes until knife glides easily through squash. Let cool a bit.
- For each acorn squash half, scrape squash from sides of skin to mix in 2 tsp. coconut butter, ½ tsp. cinnamon and ½ to 1 tsp. maple syrup (less for infants). If squash does not scrape easily, increase cooking time.
- For toddlers/grown-ups, mix in 2 Tbs. raisins to each squash half.
For the ages
For Babies: BLW
This squash recipe will have your little one licking her bowl clean! Even without the raisins, this recipe sings sweetness!
Portion Size:
1-2 Tbs.
Ingredients:
Acorn squash mixture
Serving Tip(s):Serve warm squash mixture in a tiny bowl with a tiny spoon. Let your baby eat as much as she wants.
For Babies: Traditional
A rich and creamy twist on traditional squash that will keep your baby excited for meals!
Portion Size:
1-2 Tbs.
Ingredients:
Acorn squash mixture, filtered water or breast milk
Serving Tip(s):Depending on the age and eating skills of your little one, you might want to thin out this squash by pureeing with filtered water or breast milk until desired consistency is reached. Serve warm in a tiny bowl and use tiny spoon. Feed your baby as much as she wants to eat.
For Toddlers
This side dish is so rich and creamy, your toddler might think you’re serving dessert!
Portion Size:
3-4 Tbs.
Ingredients:
Acorn squash mixture, maple syrup, raisins
Serving Tip(s):Serve warm squash mixture in a happy bowl or happy mat if serving alongside other foods such as Sweet and Savory Pulled Pork. Mix in maple syrup and raisins, or offer a small portion on the side if your child hasn’t yet tried these foods.
For Grown-Ups
Acorn squash never tasted better! This recipe contains a healthy dose of good fats that you need to stay lean and energized.
Portion Size:
1 - 2 acorn squash halves
Ingredients:
Acorn squash, maple syrup, raisins
Serving Tip(s):Serve warm. Mix in raisins and a bit of maple syrup to taste. Make it a Complete Meal: Serve warm as a main dish or alongside To Herb or Not to Herb Boneless Chicken Thighs.
