Roasted squash is like comfort food in our home. It bakes in the oven, transforming into soft chewy, warm, tender bites of bliss. I could seriously eat a big bowl of this every day.

Strange as it may seem, (depending on my mood), chopping vegetables is calming for me.

BUT, skinning squash is not only unpleasant for most people, it’s like a death risk for all fingers and thumbs involved. I found the easiest way for me is a kitchen peeler (see photo below). And then carved out a few unreachable spots of skin, using a small pairing knife.

If you find that acorn squash is too difficult to skin (it has weird divots) you could use Butternut Squash instead, as is has a smooth surface. Butternut as an alternative will result similiarly, by means of texture and flavor. Easy swap.
*if you swap, just be sure to measure it according to the recipe (approx 5 cups) to match portions.

Don’t forget to check out the printable version of the recipe, at the bottom of this page!

Now, lets do this…

Preheat 400
**double the recipe if you’re serving more than 2 people

INGREDIENTS
1 acorn squash, skinned, chop 1 inch cubes (yields 5 cups of chopped squash)
1/2 cup pecans, chopped
3 TBSP coconut oil
4 TBSP honey
1 1/2 tsp salt
1 cup cranberries, each halved

Warm coconut oil until no longer solid. Add honey and salt. Mix vigorously.
Separately combine chopped squash, cranberries, and pecans together. Pour honey and coconut oil mixture on top. Fold all ingredients together.

Spread into a baking pan. Bake at 400 degrees for 30-40 minutes, *stirring at 20 minutes.

It’s a multipurpose meal, btw.
Side dish for dinner.
Leftover bowl for lunch!

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from my Tiny Kitchen,
glorieanna