Baked Acorn Squash Drizzled with Honey

Baked acorn squash makes an excellent side dish and is delicious too.   What makes this even more delicious is the subtle, sweet flavor of both the acorn squash and honey.    Out the oven, the texture of the squash is like that of a baked sweet potato.  Pull out a spoon and just dig in. 

In this recipe I used butter (grass-fed), which I purchased from Sprouts.  After the acorn squash has baked, there is a pool of butter at the bottom of the acorn squash is simply decadent.  Some people will argue that grass-fed butter is not Paleo.  I say, “Hell yeah it is!!!”   If you are one of the “no rep-ers,” substitute the butter for ghee or coconut oil but its not going to be as delicious.  

Oh, did I mention prep time is literally 5 minutes?

Ingredients:

1 Acorn Squash

1 tablespoon of grass-fed butter (or ghee or coconut oil)

2 tablespoons of honey (or REAL maple syrup)

Directions:

Preheat oven to 400 degrees.  Carefully cut the acorn squash in half.  Careful: acorn squash can be a challenge to cut in half.   Next, scoop the seeds out with a spoon and score insides of the squash with a knife.  Place the halves in a glass baking dish, cut side up, and fill the pan with a ¼ inch of water.  This prevents the squash from drying out.

Coat each half with a ½ tablespoon of grass-fed butter…place the remaining butter in the middle of the squash.  To be honest, I was generous with my butter.  Lastly, drizzle honey over the squash. 

Bake acorn squash for 60-75 minutes, until the squash is soft and golden brown. Make sure the squash is soft and not undercooked. 

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