Recipe: Lorne’s Maple Autumn Squash!

This is our produce manager’s go-to squash recipe for the fall. It’s super simple, healthy, and you and your kids will love it. This works with any hard fall squash – butternut, acorn, Autumn Squash – but Lorne’s favorite is the honey nut squash. Let us know what you think!
Lorne’s Maple Autumn Squash
Serves: 4
Ingredients
2 honey nut squash, halved (or any squash, halved)
unrefined coconut oil (butter can be used if you prefer)
real maple syrup, preferably dark
cinnamon
salt
walnuts (optional)
Preparation
– Preheat oven to 375F
– Cut squash in half lengthwise and scoop out seeds
– Place flesh side up on parchment lined baking sheet (to stabilize squash halves, cut a small slice from the rounded side)
– With a butter knife, spread coconut oil (or butter) over the flesh of the squash
– Put a tablespoon of maple syrup in each half
– Sprinkle liberally with cinnamon
– Sprinkle some salt on top to taste (if using salted butter instead of coconut oil, use less salt)
– Bake at 375F for 40 minutes or until squash is soft – test with a fork
– Sprinkle with crushed walnuts if desired
– Honey nut squash are small enough that each half can be served right on your plate as a perfect side (don’t eat the skins). Larger squash can be scooped out after they cool a bit and mashed in a bowl.