Whenever I eat squash as a side with a meal, I always save it for last. To me, it’s like dessert and I prefer to savor each and every buttery bite (because you have to put butter on squash…come on!). Sometimes, I like it simple with only grass-fed butter and sea salt, but other times I like to add cinnamon and nutmeg, and maybe even a drizzle of raw honey if I’m feeling indulgent. This time, I decided to change it up a bit and add curry, cinnamon and more fat…both grass-fed butter and almond butter alike. The almond butter gets all melty and gooey, and is like heaven with the squash, butter and spices. Now, it’s really like dessert!
- 1 acorn squash, cut in half and seeds scooped out
- 2 Tbsp grass-fed butter, divided
- 1 tsp curry powder, divided (plus more if needed)
- Cinnamon to taste
- Sea salt to taste
- 2 Tbsp unsweetened almond butter, divided (this brand is my favorite)
- Preheat oven to 350 degrees. Place squash halves flesh side down in a baking pan with about 1/4 inch of water. Place in preheated oven and bake for 40 minutes.
- After 40 minutes, remove from oven and flip squash over, so the flesh side is up. Spread 1 Tbsp of grass-fed butter on each half and allow to melt into the cavity (I like to poke some slits with the knife in the cavity, so the butter seeps inside). Sprinkle with sea salt and cinnamon to taste. Then, sprinkle 1/2 tsp of curry powder over each half. Spread spices around with a knife if need be.
- Place back in the oven flesh side up and bake for another 20 minutes or until tender. Once done, serve with 1 Tbsp of almond butter in each half.
Yields: 2 servings
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