Sunday Brunch Squash

Sunday Brunch Squash
Presented by Spartan Training®


  • 1 acorn squash
  • 1 tbsp coconut oil
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp maple syrup


  1. Preheat oven to 375 degrees. Cover the inside of a casserole dish with aluminum foil for easy clean up. Place acorn squash in the microwave for 1 minute. (This will soften the squash enough to make cutting it in half easier).
  2. Cut acorn squash on half carefully, being sure to use a sharp knife that will easily pierce the tough rind. Scoop out seeds and discard.
  3. Brush coconut oil over all sides of the acorn squash (You may find it easier to microwave the coconut oil for a few seconds to soften it). Place squash open-side up in casserole dish. Sprinkle with cinnamon and nutmeg, then drizzle with honey. Pour about ½ cup of water in the bottom on the dish. Cover with another piece of foil.
  4. Cook for 40 minutes. Remove foil from the top of the squash and continue cooking for an additional 15 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy warm.

Sundy Brunch Winter Squash Beast Mode


baked brunch squash
Photo credit: @DaveSherotski