Okay, the hubby and I thought we were going to escape the Texas heat by visiting family in Virginia.
We were wrong. So very, very wrong.
We had about two days of the gorgeous Virginia summer we know and love…followed by a string of days with record heat! Looking at the forecast, Virginia is going to return to its normal, perfect summer weather…
…as soon as we return to Texas.
Lucky for us, this dish is like autumn in a bowl!
After trying (and loving!) a savory version of acorn squash, I decided to try my hand at creating a sweet recipe as well.
Now I can’t decide which I like better!
Such a horrible burden, I know.
I think this would make a fantastic side dish or dessert for Thanksgiving dinner! It’s also perfect for breakfast and brunch, too.
Basically, it is going to be amazingly nommy no matter what season or time of day you choose to enjoy it!
Greek Yogurt and Maple Acorn Squash
- 2 acorn squash
- 1 T virgin coconut oil
- 2 cups plain Greek yogurt (make your own!)
- 1 T pure maple syrup
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 cup chopped walnuts, toasted
Preheat the oven to 350 degrees F.
Slice the acorn squash in half, and remove the pulp and seeds. Be sure to save your seeds, as you can enjoy them just as you pumpkin seeds. (Find more details here.)
Place the squash on a lightly greased baking sheet.
While the squash bakes, mix together the yogurt, maple syrup, vanilla, and spices.
Once the squash is ready, remove it from the oven, and brush the inside of each squash half with the coconut oil.
Impress your guests (and yourself!) with this super simple, yet seemingly decadent, dish!