Acorn Squash Cups

This beautiful self-contained side of squash is the tastiest way to enjoy the wonderful winter variety. Sprinkled with cinnamon and sweetness, this makes the perfect sidekick to any savory main dish.

Serves: 2Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 2

Ingredients

  • 1 large acorn squash
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. agave nectar
  • 1 tsp. cinnamon
  • 1 tsp. all-natural sea salt

Directions

  • Preheat the oven to 375°F. Cut the squash in half, and remove seeds and pulp.
  • Place the squash in a roasting pan with the hollowed insides facing up.
  • Coat the cut top edges and insides of the squash halves with the olive oil, drizzle the insides with the agave nectar, and sprinkle the cinnamon and salt on the top edges and insides of both.
  • Bake for 30–45 minutes, or until the insides of the squash are fork tender.

Recipe Information

Serves: 2

Ingredients

  • 1 large acorn squash
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. agave nectar
  • 1 tsp. cinnamon
  • 1 tsp. all-natural sea salt

Directions

  • Preheat the oven to 375°F. Cut the squash in half, and remove seeds and pulp.
  • Place the squash in a roasting pan with the hollowed insides facing up.
  • Coat the cut top edges and insides of the squash halves with the olive oil, drizzle the insides with the agave nectar, and sprinkle the cinnamon and salt on the top edges and insides of both.
  • Bake for 30–45 minutes, or until the insides of the squash are fork tender.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium1170mg
Total Carbohydrate32g
Dietary Fiber4g
Sugars8g
Protein2g