Acorn Squash with Cinnamon and Walnuts
Here are some reasons I chose this recipe. Acorn squash is a highly nutritious carb choice. The bright orange flesh of acorn squash is packed with vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health.Unlike refined carb sources like white rice and white pasta, acorn squash is an excellent source of fiber, which slows digestion, helps regulate blood sugar levels, and promotes feelings of fullness. But, I really wanted to highlight Ceylon cinnamon. Besides tasting wonderful it provides many health benefits. Cinnamon, due to its exotic flavor and aroma, is a key ingredient in the kitchen. From the beginning of its use in 2800 BC by our ancestors for various purposes such as anointment, embalming and various ailments, it has encouraged the interest of many researchers. Recently many trials have explored the beneficial effects of cinnamon in Parkinsons, diabetes, blood, and brain. 1/2 tsp of Ceylon cinnamon per day is recommended for reducing insulin resistance in the body. This helps glucose metabolize in the liver.
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Equipment
- 1 cutting board
- 1 knife
- 1 baking pan
Ingredients
- 1 acorn squash
- 1/4 cup walnuts broken into pieces
- 2 TBSP butter melted
- 2 TBSP maple syrup
- 1 tsp cinnamon Ceylon
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem.
- Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Brush 1 TBSP melted butter onto each half.
- Add 1 TBSP maple syrup into each half.
- Sprinkle cinnamon on both halves.
- Cover the squash with a piece of foil and roast for 30 minutes.
- Remove foil and bake for 5-10 minutes longer, until squash is fork-tender. Serve immediately.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 3mgCalories: 339kcalCarbohydrates: 39gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 99mgPotassium: 865mgFiber: 5gSugar: 12gVitamin A: 1147IUVitamin C: 24mgVitamin E: 0.5mgVitamin K: 2µgCalcium: 121mgIron: 2mgMagnesium: 97mgPhosphorus: 132mgSelenium: 2µgZinc: 1mg
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