Even people who live in the proverbial cave these days know what fall means: PUMPKIN IS COMING. All. things. pumpkin. Specifically, pumpkin spiced lattes at starbucks. Pumpkin picking for Halloween. Pumpkin pie at thanksgiving (the mall already has Christmas stuff out. IT’S SEPTEMBER PEOPLE CHILL.)
Last year I joined a CSA that really opened my eyes to many of the other delicious fall squash types I’d never seen before. Or, let’s be honest here – even if I had seen them I would’ve just thought they were for decoration, and would’ve had zero idea of how to cook them. New ingredients are fun for me, it’s a great way to never get bored with your food. Which is something a lot of people may struggle with when they switch to a paleo/primal type of diet, or some kind of strict paleo challenge like the whole30. Good thing you have this thing called the internet all the cool kids are talking about these days. Or me! To figure out delicious recipes with all these crazy squashes.
Challenge accepted. Ok, so I’d cooked with butternut before. But how about acorn squash, delicata squash (my new favorite), banana squash, spaghetti squash, kabocha squash, carnival squash, sweet dumpling squash…you get it. And there’s tons more too. allofthesquash. Here’s an Epicurious page that tells you more about kinds of winter squash.
Did I mention I was training for a half marathon last fall? Yeah. I was really hungry. Good thing I had all this squash to eat. I’m really glad I’m not training for that race again this year. BUT I’m even more glad it’s squash season again!!
Ok, enough rambling. On to the squash recipe. Baking squash makes it smooth, delicious, and caramelized in the oven. Mmmm. Is your mouth watering yet?
- 1 acorn squash, cut in half and seeds removed
- 1 Tbsp coconut oil, melted
- pinch of salt
- ½ tsp pumpkin pie spice
- 2-4 Tbsp of coconut milk, to drizzle
- Preheat oven to 400F.
- Drizzle the inside of your squash halves with the melted coconut oil. Place face up on a baking sheet, and bake for about 40-45 minutes, turning over halfway through cooking time. The squash should be easily pierced with a fork when it’s finished.
- Remove from the oven and allow squash to cool for at least 5 minutes, until it’s easy to handle (or at least use a towel so you don’t burn yourself.)
- Scoop out the squash flesh into a medium serving bowl and mash until only small chunks remain, if any. You can throw away the skins.
- Season with a pinch of sea salt, pumpkin pie spice, and drizzle with coconut milk, to serve.
- Devour! I like mine with extra coconut milk stirred in.
- Ready to crank up the WOW factor and show off to some guests? Add some shredded coconut. Drizzle a little honey or maple syrup on top, or add some shredded coconut. (not for whole30)