For a low histamine dessert without grains, dairy, or gluten, this baked maple acorn squash is surprisingly satisfying. It’s also very simple, requiring just 5 minutes of prep time, as the high temperatures and long bake time do all the work of caramelizing the squash for you.
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About this recipe
Easy Low Histamine Dessert. This acorn squash takes less than 5 minutes to pull together, but makes for a fantastic fall or winter treat.
Low Sugar, High Fiber. Because it’s a low histamine fruit, acorn squash is high in fiber and low in sugar. Even with the addition of a bit of maple syrup, this is still a very healthy dessert option, particularly high in vitamin C.
Ingredients
Acorn Squash: distinct from the similar-looking kabocha squash, this low histamine winter squash has edible skin and an even milder flavor than its cousin butternut squash.
Coconut Oil: coconut oil may have a mild smell, but you can’t taste it at all on the squash. If you need to substitute, ghee or sunflower oil would be the next best option.
Maple Syrup: this sticky stuff helps the squash caramelize over the time it’s in the oven. The only decent low histamine sweeteners you could use instead are honey and date syrup.
Ginger Powder: possibly the best-known low histamine spice, ginger is the sharp, mildly sweet root of a flower. It’s an incredibly healthy low histamine spice that’s been used for thousands of years in dishes both sweet and savory.
How to make baked acorn squash: step-by-step instructions
Step 1. Preheat the oven to 400°F (205°C), and then microwave the squash for up to 1 minute to soften it.
Step 2. Cut the squash in half and scoop out the insides; there’s no need to peel it as long as you’ve washed it.
Step 3. Cut each side into strips, around 8-10 pieces per half, and then place the slices on a tray with the flat sides down.
Step 4. Brush on or drizzle over your coconut oil, and then bake your squash for 10 minutes.
Step 5. Meanwhile, mix your ginger powder, salt, and maple syrup into a sauce, and set aside. Once your timer goes off, take the slices out of the oven and brush them with the maple mixture, then bake them for 25-30 more minutes. Serve warm.
Recipe notes & tips
Buy Organic: And clean the squash super well, even though they’re organic, because the squash’s skin helps to keep the squash moist while cooking it at such a high heat.
Adding Cinnamon: You can add 1/4 teaspoon of cinnamon if tolerated, and I really recommend it for the big flavor added by a tiny amount.
What to serve with acorn squash
- low histamine granola
- non-dairy ice cream
- cardamom honey cookies
- sweetened coconut cream
- vanilla almond cookies
Homemade Baked Acorn Squash Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Baked Maple Ginger Acorn Squash (Low Histamine)
Sweet & mildly-spiced acorn squash that caramelizes into a fantastic low histamine dessert while it bakes!
Ingredients
- 1 medium acorn squash
- 1 Tablespoon coconut oil
- 1 1/2 Tablespoons maple syrup
- 1/2 teaspoon ginger powder
- dash of salt
Instructions
- Preheat the oven to 400°F (205°C), and then microwave the squash for up to 1 minute to soften it.
- Cut the squash in half and scoop out the insides; there's no need to peel it as long as you've washed it.
- Cut each side into strips, around 8-10 pieces per half, and then place the slices on a tray with the flat sides down.
- Brush on or drizzle over your coconut oil, and then bake your squash for 10 minutes. Meanwhile, mix your ginger powder, salt, and maple syrup into a sauce, and set aside.
- Once your timer goes off, take the slices out of the oven and brush them with the maple mixture, then bake them for 25-30 more minutes. Serve warm.
Notes
Buy Organic: And clean the squash super well, even though they're organic, because the squash's skin helps to keep the squash moist while cooking it at such a high heat.
Adding Cinnamon: You can add 1/4 teaspoon of cinnamon if tolerated, and I really recommend it for the big flavor added by a tiny amount.
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