Ingredients:

  • 2 medium acorn squash (approx. 3 lbs total), halved and seeded
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 medium Granny Smith apples (approx. 12 oz), diced small
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tbsp pure maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper.
  3. Place squash cut-side down on the baking sheet and roast for 25–30 minutes, or until the flesh is tender.
  4. In a medium mixing bowl, combine the diced apples, dried cranberries, and chopped pecans.
  5. Whisk together the maple syrup, melted coconut oil, cinnamon, nutmeg, and lemon juice, then pour over the fruit and nut mixture and toss to coat.
  6. Flip the roasted squash halves over, fill the centers with the apple cranberry pecan mixture, and bake for an additional 15-20 minutes until the filling is heated through and fragrant.