Acorn Squash Delight

While we are still in the midst of winter, I like hearty, warming foods for dinner. This acorn squash dish is a nice mixture of flavors and textures for the foodies out there.

Squash is rich in beta carotene, vitamin A, vitamin C, magnesium, iron and other important anti-inflammatory and antioxidant nutrients.

Adding the pecans with cinnamon and nutmeg give it just the right amount of sweet and crunchy to round out the dish.

If you are allergic to tree nuts, try using sunflower or roasted pumpkin seeds instead.


  • 2 acorn squash, sliced in half, seeds removed
  • 6 tablespoons of organic coconut oil, melted
  • 4 tablespoons of organic coconut palm sugar or 2 tablespoons of Lohan
  • 1/2 teaspoon nutmeg, ground
  • 1 teaspoon organic cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup chopped organic pecans
  • Vanilla Coconut yogurt (optional, for topping)


Preheat oven to 450 degrees Fahrenheit.

Place acorn squash on a baking sheet.

Drizzle 1 teaspoon coconut oil onto each half squash place in oven and cook for 25 minutes.

While that cooks, in a medium size bowl, add remaining melted coconut oil, pecans, nutmeg, cinnamon, sea salt and palm sugar or Lohan. Mix together with hands to incorporate all ingredients evenly.

After 25 minutes, remove squash from oven and place spoonfuls of sweet pecan mixture into each squash cavity.

Place back in oven for another 40-45 minutes. Once done, remove and allow to cool just enough to serve warm.

Top with coconut yogurt, if desired.

Makes 4 servings.