Paleo Cinnamon Sugar Acorn Squash
Paleo, Gluten-Free, Refined Sugar-Free, Allergy-Free, Kid-Approved, Minimal Ingredients, Easy
This Paleo cinnamon sugar acorn squash recipe features sweet and savory notes throughout each bite and is sure to win over even the pickiest of eaters.
The acorn squash is highly underrated when compared to others, so I wanted to highlight its natural sweetness by enhancing its flavor with coconut oil, coconut sugar, and ground cinnamon for this recipe.
When shopping for the perfect acorn squash, make sure to find one that is firm, dark green, and has a yellow patch where it used to lay on the ground.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your acorn squash turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Cinnamon Sugar Acorn Squash
1. Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
2. Put the acorn squash, cut side up, on the prepared baking sheet.
3. In a small bowl, whisk coconut oil, coconut sugar, cinnamon, salt, and pepper.
4. Generously brush the yellow rims of the acorn squash with the mixture and pour the rest into each half of the squash.
5. Bake in the preheated oven for 45 to 60 minutes or until the squash is fork-tender and easily shreds away from its skin.
How to Cut an Acorn Squash
Because acorn squash is dense, it can be a challenge to cut. Below you’ll find some tips to make the process easier and stress-free.
You’ll want first to stabilize your acorn squash; the best trick is to roll it around until you find the most stable position before cutting. Next, is the most crucial aspect of cutting your acorn squash; a heavy AND sharp knife, preferably one that is longer than the squash itself. If all else fails, microwave your acorn squash 1 to 2 minutes to soften the peel and flesh. This will make it easier to cut through.
How to Store Paleo Cinnamon Sugar Acorn Squash
Acorn squash can be stored in an airtight container in the refrigerator for up to 5 days. You can store it whole, shred it, or puree it for a later dish this week. When ready to eat, reheat the acorn squash in the microwave in 30-second increments or in the oven at 350 degrees for 8 to 10 minutes or until warm to touch.
Essential Equipment for Making Paleo Cinnamon Sugar Acorn Squash
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper or a silicone mat)!
More Paleo Side Dishes
Sweet Potato Casserole – Your healthy eating habits don’t have to stop at Thanksgiving. Instead, opt to make this homemade sugar and dairy-free low glycemic Paleo sweet potato casserole.
Cauliflower & Bacon Casserole – This Paleo cauliflower and bacon casserole is low-carb, dairy-free, and pairs perfectly with any protein-filled meal or eat as the main dish!
Buffalo Hummus – This Paleo buffalo hummus is packed full of heat and is made with a cauliflower base, making this appetizer a must-make for those following a low-carb diet.
Basic Staples for Making Paleo Cinnamon Sugar Acorn Squash
Acorn Squash – Introducing the star of this recipe; the acorn squash! It’s always best to source local and in-season produce when available. If the budget allows, I always opt for organic; otherwise, when it comes to acorn squash’s hard exterior, it can very easily be washed and dried before use.
Coconut Oil – I love using coconut oil when it comes to high-temperature baking, because of it’s high smoke point. If you’re not a fan of coconut oil, it can be swapped out with equal parts of avocado oil.
Coconut Sugar – The coconut sugar brings a hint of sweetness and caramelization to the acorn squash that I just LOVE. It is the perfect refined sugar replacement because it offers some nutrients but also has a lower glycemic index!
Cinnamon – There are three different types of cinnamon believe it or not, but the most common one is Ceylon.
Paleo Cinnamon Sugar Acorn Squash
- Baking Sheet
- Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
- Put the acorn squash, cut side up, on the prepared baking sheet.
- In a small bowl, whisk coconut oil, coconut sugar, cinnamon, salt, and pepper.
- Generously brush the yellow rims of the acorn squash with the mixture and pour the rest into each half of the squash.
- Bake in the preheated oven for 45 to 60 minutes or until the squash is fork-tender and easily shreds away from its skin.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.