Fall Acorn Squash Dessert

October 03, 2022

 

For all the not-so-sweet fall dessert fans, this cinnamon honey roasted acorn squash is subtly sweet and full of fall flavor. The natural sweetness of the squash is enhanced by a wash of spiced honey, with dollops of creamy yogurt and crunchy cumin and cinnamon toasted pumpkin seeds bringing texture and depth. Easy to bring together while looking impressive, serve this to any dessert haters and watch them f-a-l-l in love. This recipe is also great for any gluten free folks!

 

Ingredients

1 Local Roots acorn squash
½ tbsp olive oil
½ tsp salt
2 tbsp Local Roots honey
2 tsp cinnamon
½ cup raw pumpkin seeds
1 Local Roots egg white
¼ tsp cumin
¼ tsp cinnamon
¼ tsp salt
¼ tsp freshly ground black pepper
3 tbsp Local Roots yogurt

 

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Wash the acorn squash, then cut into slices. Using a spoon, scrape away the seeds and strings at the center — you can save the seeds to roast later or discard.
2. On a large baking sheet, drizzle ½ tbsp of olive oil and ½ tsp of salt. Place the squash rounds on the tray and coat in olive oil, flipping once to coat the other side as well. Bake for 20-25 minutes, until tender when pierced with a fork.
3. Prepare the honey mixture by stirring together 2 tbsp of honey and 2 tsp cinnamon. If you’d like, you can make the honey slightly runnier by heating it in the microwave for 30 seconds.
4. When the squash is ready and still warm, brush it with the cinnamon honey. Set aside. Reduce the oven temperature to 350 degrees Fahrenheit in preparation for toasting the pumpkin seeds.
5. Whip the egg white until foamy and sprinkle over ¼ tsp salt, ¼ tsp cumin, ¼ tsp cinnamon, and ¼ tsp freshly ground black pepper. Spread the pumpkin seeds across a lightly greased baking tray and pour the foamed egg whites over, mixing with your hands until evenly coated. Bake for 5-10 minutes, checking and stirring every few minutes to prevent burning. The nuts are ready when they smell toasted. Set them aside to cool and crisp up.
6. Dollop yogurt onto the cinnamon honey drizzled acorn squash and sprinkle with the cooled spiced pumpkin seeds. Serve and enjoy!

 

This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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