Some Health Benefits in This Recipe:
Here’s what you need:
- 1 acorn squash, about 1 lbs, cut in half
- Sea salt and pepper, to taste
- Avocado oil, or your favorite high-heat-friendly cooking fat (good options are butter, ghee, avocado oil and tallow from grass-fed animals
)
- 3 T grass-fed ghee
or butter, melted
- 1/4 cup grade B maple syrup
- 2 T fresh sage leaves, chopped
- 1/2 t ground nutmeg
Here’s what you do:
- Preheat your oven to 375.
- Place the acorn squash halves on top of a parchment paper or foil-lined baking sheet, cut side up. Coat with avocado oil and generously season with salt. Add a dash of pepper to each half.
- Place the squash in the oven and set your timer for 35 minutes.
- While the squash is roasting, in a small bowl, combine the maple syrup, melted butter/ghee, chopped sage leaves and nutmeg.
- After the squash has roasted for 35 minutes, take it out of the oven. Divide the maple syrup mixture in half, and set half aside. With the other half, coat the acorn squash halves. You can fill the centers of the acorn squash with the mixture also.
- Return the squash to the oven and cook for another 20-30 minutes until the acorn squash is cooked through and you can easily insert a fork.
- Remove from the oven. When the squash has cooled enough, cut it into slices and top with the remaining half of maple syrup mixture*.
Add this to your recipe box:


- 1 acorn squash, about 1 lbs, cut in half
- Sea salt and pepper, to taste
- Avocado oil, or your favorite high-heat-friendly cooking fat (good options are butter, ghee, avocado oil and tallow from grass-fed or pastured animals)
- 3 T grass-fed ghee or butter, melted
- 1/4 grade B maple syrup
- 2 T fresh sage leaves, chopped
- 1/2 t ground nutmeg
- Preheat your oven to 375.
- Place the acorn squash halves on top of a parchment paper or foil-lined baking sheet, cut side up. Coat with avocado oil and generously season with salt. Add a dash of pepper to each half.
- Place the squash in the oven and set your timer for 35 minutes.
- While the squash is roasting, in a small bowl, combine the maple syrup, melted butter/ghee, chopped sage leaves and nutmeg.
- After the squash has roasted for 35 minutes, take it out of the oven. Divide the maple syrup mixture in half, and set half aside. With the other half, coat the acorn squash halves. You can fill the centers of the acorn squash with the mixture also.
- Return the squash to the oven and cook for another 20-30 minutes until the acorn squash is cooked through and you can easily insert a fork.
- Remove from the oven. When the squash has cooled enough, cut it into slices and top with the remaining half of maple syrup mixture*.
- *You don't have to use all of the maple syrup mixture. You may find that just using the initial half is just sweet enough!
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