While at my childhood farm and produce stand Sterino’s in Puyallup, Wa Kennedy spotted an acorn squash and decided he must have it! Then this morning he decided we must bake it! So I got a bit creative because I knew we wouldn’t be eating it at 5a. 

First I halved it and I think this is really why he wanted to bake it because he wanted to help me spoon out the seeds. I then preheated the oven to 350 degrees and placed the halves skin side down on a lined baking sheet. Drizzled avocado oil, then agave (because k wouldn’t let me use the last of his honey), maple sugar, and then seasoned with salt, pepper, cinnamon and nutmeg. 

Sidenote- One of my childhood favorites was my moms acorn squash. Now she used brown sugar and honey and instead of making soup put a sliced half Apple in the middle so feel free to make substitutions as necessary. I just made mine paleo. 

Next I put in the oven for about an hour until I could slide a knife in without any resistance. 

After they were nice and tender I pulled them out of the oven.

While they cool…

Grab a Dutch oven or a stock pot set on the stovetop over medium heat and melt some butter or in my case ghee heat when melted and the bottom of the pan is coated toss in a medium onion that’s been diced and cook stirring frequently until translucent, approx. 4min. Then add two cups of chicken broth (vegetable broth to make it vegan) and if you use two acorns I’d double the broth to 4 cups. 

Next spoon out the inside of the acorn and add to the pot. Once it’s been mixed in. Throw in a blender until smooth. 

Optional. Add crispy bacon bits! 

This was SO YUMMY! Harper loved it and it made the whole house smell like fall.