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Expand your palette with a taste of the seasons! This meal is complete with walnuts and a side salad.
1 MEDIUM ACORN SQUASH
2 TBSP BUTTER
1 TBSP BROWN SUGAR
¼ CUP CHOPPED WALNUTS
2 CUPS SIDE SALAD OF CHOICE TOPPED WITH 2 TBSP OIL-BASED DRESSING
STEP 1:
Preheat oven 350 F. Slice the acorn squash in half. Remove seeds. Place squash “face” down in shallow baking dish, fill with small amount of water (just enough to cover bottom of dish). Poke holes in the skin of the squash.
STEP 2:
Bake for 30 minutes, or until squash begins to turn tender.
STEP 3:
Melt butter and mix with brown sugar in small bowl.
STEP 4:
Remove squash from oven (keep oven on). Turn over so facing upright. Spread butter mixture on face of squash and return to oven for an additional 30 minutes.
STEP 5:
Top with chopped walnuts. Makes 2 servings. Serve with side salad.
Servings: 2
Nutrition per Serving: Calories 322, Total Fat 22g, Carbs 33g, Protein 7g, Fiber 6g, Sugars 7g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
