Simple Baked Squash


  • One acorn or butternut squash
  • 2 tbsp butter
  • 2 tbsp brown sugar


  • Preheat oven to 400 degrees F
  • With an adult’s help, cut the squash in half and scoop out the seeds and any strings in the middle (you can save the seeds to grow more squash!)
  • Line a rimmed baking sheet with aluminum foil
  • Place the squash halves upside down (skin side up) on the sheets
  • Bake for 45 minutes
  • Carefully remove the squash from the oven and turn them over (an adult should help out with this step!)
  • Add 1tbsp of butter and 1 tbsp of brown sugar to each half
  • Return them to the oven for 15 more minutes, until the sugar and butter have melted
  • Carefully remove, let them cool down a few minutes, and then serve! Larger squash halves can be split in half before serving.

Servings: 2-4 per squash, depending on size and appetite

Butternut Squash Soup


  • One large butternut squash
  • 2 c bone broth (chicken or beef)
  • 1 can coconut milk
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • Sour cream (as topping when serving)


  • With help of an adult, poke the whole squash 4-5 times with a sharp knife
  • Place squash on foil-lined baking sheet and put in the oven for 1 hour at 400-degrees F
  • Once the squash is fully baked and soft, remove from oven and let it cool a bit. Then cut in half and scoop out the seeds
  • Scoop the baked squash flesh into a blender. Add half of the bone broth and all of the spices (onion, garlic, cumin, salt and pepper)
  • Blend until smooth, adding more broth as needed to help. It will be thicker than typical soup.
  • Transfer to a soup pot with the stove on medium heat. Add the coconut milk and any remaining bone broth. Stir occasionally until soup reaches desired temperature. Soup may bubble up and splash, so a lid over the pot is a good idea when not stirring.
  • Serve when heated fully. Add a tablespoon of sour cream to the soup when serving if desired.