Sweet Acorn Squash With Spices

February 4, 2013

I’ve been finding that a nice hearty squash keeps well for a week or so in my fridge and can be quickly elevated into an awesome dinner with just a few additions. This particular roast acorn squash dish is slightly sweet, thanks to a few blocks of creamy feta, a pinch of allspice (a favorite of mine), cinnamon, a dash of sage and a hint of honey. Though you could easily make it more savory by leaving out the honey and adding in a dash of cumin and a pinch of curry, on this particular night I was craving a bit of sweet. This is one of those meals that I feel good eating – especially when paired with a big vibrant salad like this Raw Curly Kale one.

Sweet Acorn Squash With Spices
Serving Size: 2 (500 calories per serving with honey, 430 without honey)

Sage is a classic accompaniment with acorn squash. If you don’t have fresh sage, feel free to use a pinch of dried sage.

1 medium acorn squash
2 ounces feta cheese, cut into large cubes

1/2 cup slivered almonds, toasted

2 tablespoons butter

1/2 teaspoon cinnamon

1/2 teaspoon allspice

2 fresh sage leaves, finely chopped (optional)
Drizzle of honey (optional)

Better-for-you ingredients

Learn more about the better-for-you ingredients in this recipe:

Acorn Squash – Winter squash, including Acorn Squash, is a good source of fiber and is especially rich in beta-carotene (which your body automatically converts to vitamin A). Vitamin A helps to support strong, healthy vision and has been identified as a deterrent against age-related macular degeneration.

Preheat the oven to 400F degrees.

Slice the squash in half lengthwise through the stem and scrape out the seeds with a spoon. Place the squash halves, cut sides down, on a baking sheet lined with parchment paper. Bake until fork- tender, about 20 – 30 minutes.

Remove squash from the oven, and top halves with butter, feta, seasonings, almonds and a drizzle of honey. Make sure and enjoy this meal, piping hot!