The question is, is it a vegetable or a dessert? This recipe combines my traditional Holiday Sweet Potatoes and Acorn Squash together creating a delicious treat that your family and friends are sure to love. The perfect addition to your holiday table, it’s not only beautiful it is filled with vitamins and tastes delicious!
- 2-3 Acorn Squash, cleaned and halved
- Sea Salt
- Coconut Oil or Olive Oil
- Holiday Sweet Potatoes https://coronadopersonalchef.com/desserts/recipe-holiday-sweet-potatoes/
- Preheat oven to 400 degrees
- Clean Squash well.
- Slice a very thin piece off of each end of the squash careful not to cut off too much, this will help it sit flat by creating a platform.
- Cut squash in half and remove seeds and stringy center, creating a nice clean bowl in the center of your squash for filling.
- Rub squash down with a little coconut oil, sprinkle lightly with cinnamon and sea salt, lay cut side down on a parchment paper lined cookie sheet. By laying squash cut side down like an upside-down bowl, it allows the squash to gently steam as it bakes.
- Place squash in the oven for 35-40 minutes, until tender but still slightly firm and holding shape. Remove from oven and set aside, when cooled a bit turn squash cut side up to fill.
While the squash are in the oven, prepare your Sweet Potato mixture according to the Holiday Sweet Potato recipe above. You are going to be using your squash as your pie dish in this recipe. Prepare the sweet potatoes, fill the squash and top with the Holiday Sweet Potato topping and pecans.
Fill each half with the unbaked Holiday Sweet Potato mixture
Prepare the Holiday Sweet Potato Topping and drizzle over the top of each filled squash making sure to cover well, sprinkle with the chopped pecans and bake in a baking dish at 350 degrees for about 30 minutes or until golden and bubbling.
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