Recipe: Lorne’s Maple Squash

Every fall, our produce manager’s mom used to bake sugar pie pumpkins and all kinds of squash this way, filling the house with the smell of fall spices and butter. Lorne now uses coconut oil now instead of butter, but you can use butter if you prefer. Give it a go – your kids (and you) are gonna love it …

Lorne’s Maple Squash

Ingredients:
– Sugar Pie Pumpkin (or any sweet squash like honeynut or sweet dumpling)
– Virgin (unrefined) coconut oil
– Maple Syrup (real, preferably dark)
– Cinnamon
– Salt

Process:
– Preheat oven to 375 deg.
– Cut squash in half and scoop out the seeds and strands with a spoon.
– Cut a small slice off each round side so it will sit flat, open side up.
– Place on parchment-lined pan or greased pan.
– Liberally spread coconut oil all over the flesh of the squash, leaving a good glob inside each one.
– Drizzle maple syrup over the flesh and let some pool inside each squash.
– Sprinkle liberally with cinnamon.
– Add a dash of salt to each squash to bring out all the flavors.
– Bake for 50-60 minutes or until the flesh is tender (test with a fork).
– Let cool, then scoop into a bowl, mash, and enjoy!