Mmm, squash. I love squash. Last night I made baked acorn squash with brown sugar. The original Paula Deen recipe called for brown sugar, but to make it paleo, I used coconut sugar. I was so happy with the results. They were delicious and tender and I wish I could eat them every day.

Ingredients: 

• 2 acorn squash, cut in 1/2
• 3 tablespoons coconut sugar
• 4 tablespoons maple syrup
• Salt and pepper

How to Make: 

1. Preheat oven to 400 degrees. 
2. Cut the squash in half and scoop out all the seeds and pulp. 
3. In a small bowl, mix the ingredients together. 
4. Brush the mixture over the squash and place them on a baking sheet (cut side up!). 
5. Bake about hour hour or until the squash is tender. 
6. Enjoy! 

I love squash. When Skinnytaste posted her fall version of maple-roasted butternut squash, I knew I was all about it. The one problem I have with butternut squash is how hard it is to cut it up. Luckily, the grocery store has a handy dandy pre-cut version, I highly recommend it! They are so delicious and so easy to make!

Ingredients:

• 1 1/4 pounds butternut squash, peeled and diced into cubes
• 1/4 tablespoon olive oil 
• 2 1/2 tablespoon pure maple syrup
• salt and pepper

1. Preheat oven to 400 degrees. 
2. Toss the butternut squash with the olive oil, maple syrup, salt and pepper. 
3. Place om a baking dish and cover with foil and roast in the oil for 15 minutes. 
4. Remove foil and bake for another 15 minutes, remove when tender.