As a low calorie, high fiber, nutrient dense food, squash ranks as one of the healthiest and most favorite foods of fall! The winter squash group includes pumpkin, acorn, butternut and spaghetti squash. Winter squash is rich in nutrients and provides an excellent source of vitamin A, vitamin C, folic acid & fibre.
What is great is that it is so easy to prepare. I enjoy roasting it with fresh ginger or spices (see recipe) or puréeing into a spicy soup.
Roasted Maple Ginger Squash
▪ 2 Acorn Squash
▪ 1 Tablespoon Coconut oil
▪ 1 Tablespoon of fresh ginger chopped
▪ 2 Tablespoons of Agave or pure Maple syrup
- Slice squash in half and scoop out the seeds
- Drizzle squash side with coconut oil
- Place on a cookie sheet or roasting dish with skin side up.
- Roast at 350 F for 30-40 minutes until squash is soft inside.
- Scoop squash out from skin and place in a lightly greased baking dish.
- Mix syrup and ginger together and drizzle over squash, place back in the oven, and roast for 7-10 minutes until lightly browned.
- Remove from oven and enjoy!