It’s clear we’re obsessed with all the pumpkin things here at Whole Health Hacks. (Did you see our Paleo Pumpkin Recipe eBook announcement yet?! Check it out here!) But another amazing benefit to this time of year? SQUASH! I absolutely love it — spaghetti squash, acorn squash — you name it. Either as a main or a side dish, it’s one of my all time favorite veggies. This Twice Baked Acorn Squash is an ode to the creamy mashed potatoes I used to eat growing up. Buttery, creamy, hearty and oh-so-smooth, this recipe might even make it onto your Thanksgiving dinner menu!
I’m finding inspiration for all of my eats just by spending time indulging in all things fall. (Check out our Instagram feed for more on this). The season here in Portland is absolutely beautiful and I feel lucky to be surrounded by the colorful leaves, crisp Autumn air, and abundance of local farmer’s markets. (Ok, ok, now I’m just sounding cliche. But seriously, I love it!) This past weekend, I ventured to the Portland Farmer’s Market at PSU (where I inadvertently brought a tote bag that was probably half the size that I needed for all of my amazing finds). I picked up acorn squash (to inspire this recipe), Carman Ranch grass fed beef, ground pork from Sweet Briar Farm, blueberry wine (yeah, that’s a thing!), Jacob’s Creamery Irish cheddar cheese, and gluten free corn tortillas from Three Sisters Nixtamal. OK, now I’m hungry just thinking about all of these insanely delish purchases.
On Sunday, I finally ventured to Kyra’s Bake Shop, a gluten free bakery in Lake Oswego. You guys, it takes a LOT for me to be floored by a cupcake. Generally, I’d prefer a cookie or a brownie over a cupcake. But Kyra’s proved everything I thought I knew about cupcakes wrong! We tried the Dark Chocolate Delight (a 3 time Cupcake Wars champ) as well as the Birthday Cake. I can’t wait to go back (again, and again, and again!) to try all of the others. For a mouth drooling experience, check out the full menu here.
Well, on to the recipe! Enjoy this Twice Baked Acorn Squash with a side of pulled pork (my favorite is the slow cooker pork recipe from Juli Bauer’s Paleo Cookbook), with an over easy egg on top for breakfast, or loaded up with all of your favorite roasted veggies. Admittedly, the recipe takes a while to cook (approx 2 hours total), but most of the time is passive (waiting for the squash to cook in the oven) and believe me, it’s WELL worth it. This has become a staple recipe in our house and I intend to eat it all fall/winter long!
- Two acorn squash
- 2 tbsp olive oil
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp butter or ghee (cubed)
- Preheat oven to 375F.
- Cut each acorn squash in half and remove seeds.
- Sprinkle each half with 1/2 tbsp olive oil and a pinch of sea salt and black pepper.
- Bake in the oven for 35-45 minutes, until squash is soft.
- Once cooked, set the squash in the fridge to cool (for 5-10 minutes).
- Turn down the oven to 350F.
- Once cooled, remove squash from the skin and set aside in a large bowl. Beat (or blend) the squash on high for 2-3 minutes, until smooth.
- Separately, mix together 1 tsp of sea salt and 1/2 tsp of garlic powder in a small bowl. Add the spice mixture into the squash, along with 2 tbsp of butter or ghee. Make sure the butter or ghee is diced/cubed rather than adding it in as one large chunk.
- Beat the squash mixture for another 2-3 minutes, until thoroughly mixed. Most (but likely not all) of the butter should blend in.
- Put the mixture in an oven safe dish. Bake at 350F for approx 1 hour, until the top turns golden brown.
- Serve hot.
More squash recipes!