This heart warming Cinnamon Roasted Acorn Squash will have you addicted to the fall season, especially the squash of the season!

Fall inspired cinnamon roasted acorn squash

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Squash Obsession

Once squash season starts, our house of full of edible squash; oftentimes used as fun decorations until use. From acorn to spaghetti and all in between, there are such rich and nutritious benefits of indulging in the fall squash season. In fact, there are over 100 edible squashes with both summer and winter varieties!

Acorn Squash is high in fiber, vitamin C, potassium and magnesium. It is also rich in antioxidants, which we have all come to love and seek out in foods for improved health.

The Lectin Conundrum

For those of you who are lectin sensitive, like me, you might be a bit turned off by squash. When I first started paying attention to my lectin intake, I completely avoided squash. As my gut began to heal, I was able to slowly incorporate more squash into my diet. I don’t eat it frequently, but in the winter I love to indulge on the heart warming goodness.

Lectins are primarily in the skins and seeds of the squash, which can be removed. If you are highly sensitive, I recommend pressure cooking your squash to further reduce the lectin content. If you are able to consume it, properly prepared squash can be an excellent and nutritious contribution to your diet.

Halved acorn squash revealing seeds for removal

Prepare the Squash

To begin, preheat your oven to 400 degrees and split your squash evenly from top to bottom. Be careful when cutting, don’t let the knife slip and watch your fingers! Deseed the inside of a squash with a metal spoon, making sure to scrape the edges until all seeds and fibers are removed. You can also remove the skin at this time using a peeler, but it can be quite difficult with the ridges. I typically removed the skin after cooking for acorn squash.

Once your squash is ready, slice into 1 inch pieces, keeping the ends. Cover a baking sheet with parchment paper and arrange the squash evenly onto the parchment paper, drizzle with avocado oil and add a dash of salt, pepper and cinnamon to the top.

Time to Bake

Place your acorn squash into the oven and roast at 400 degrees for 15 minutes. While this is baking, mix together 1 tablespoon apple cider vinegar and 1 tablespoon honey until all of the honey has dissolved. When the 15 minutes are up, flip the acorn squash and add the walnuts and dried figs (cut in half) to the baking sheet. This will roast the walnuts and soften the dried figs. Return to the oven for an additional 5 minutes.

Drizzle that Sauce

Once the squash has finished roasting, remove from the oven and drizzle the apple cider vinegar mixture evenly throughout the squash. You can either remove the skins at this time or just remove each piece as you eat it. This can be a stand alone dish or paired with a nice meat or salad. Dish up and enjoy that heart warming cinnamon, apple cider flavor!

If you make this Cinnamon Roasted Acorn Squash, leave a comment on what you think! I am always tweaking my recipes and would love your feedback. Also, don’t forget to tag me on instagram if you recreate this recipe, I would love to see your masterpiece! If you would like to learn more about me, see my about page or leave a comment for a recipe request. Thank you for tuning in, it means so much 🙂