Roasted Acorn Squash Bowls


Each roasted acorn squash gives you two delicious bowls with endless filling options! Fill them with one of our suggested cooked, fall-inspired options, or design one of your own!


1 acorn squash (~1 lb) 
2 tbsp butter
2 tbsp packed brown sugar or organic maple syrup
Salt/pepper to taste 


Wash and dry squash. Cut squash in half lengthwise and scoop out seeds (save for toasting!). Lay cut side up on a baking sheet and spread butter and sugar on the flesh. Add salt and pepper to taste and bake at 375F (190C) 35-40 minutes. Remove and enjoy as is or fill with one of these cooked, fall-inspired options or design one of your own: 

• Chickpeas, couscous, raisins
and vegetables
• Chili or a thick stew
• Wild rice with dried cranberries
• Bread stuffing
• Pork sausage and apple