Acorn squash in its Sunday finest

Nicole Erikson, thanks for the inspiration! It may be intended as a side dish for dinner, but because I’m a rule breaker, I’ll be having it for breakfast. What a gorgeous way to welcome fall! 

I baked the squash in the oven at 400° for 30 minutes, then added a teaspoon of coconut oil in each half and topped with salt, pepper, and cinnamon. The rest is a slight variation from your version, based on ingredients that I had handy. 😉

I added roughly chopped dates and walnuts, and topped off with coconut milk… Maybe 2 tablespoons in each, or a little less. More evidence that vegan does not have to be boring or tasteless.