- 1 small squash (recommended: butternut, but you could also use acorn, and possibly use a small pumpkin or even a big pumpkin, banana squash and/or other squash. Those last two are big, though, so you should probably cut it into smaller pieces)
- maple syrup
- coconut oil
- ground cardamom
- ground coriander
- ground ginger
- Preheat oven to about 425 degrees Fahrenheit. Can be higher or lower, but lower than 400 is not recommended and higher than 450 is not recommended either, not by me anyway.
- Wash outside of the squash.
- Split squash in half (or if using a bigger squash, cut into more pieces).
- Scoop out seeds. *Hint: You can season and bake squash seeds like pumpkin seeds.
- Put squash, open-side up and skin-down, on a cookie sheet. You should not have to grease the cookie sheet, but you can if you want to.
- Rub a little oil onto the squash. For coconut oil, you may need to melt it a little.
- Pour a little maple syrup onto the squash.
- Sprinkle on seasonings.
- Bake at 425 for about an hour. Check after 45-50 minutes by sticking a fork through. If it is soft, it should be finished. If it is not soft, but still firm, it may need more time. If you are baking it higher, may take less time and be more likely to burn on the outside. If baking for lower, may take more time. If the squash is still too firm (A little firm should be OK, and if you are OK with eating it that way, then go ahead), then bake it longer. Check it every 10 minutes to keep from burning. If it is still very tough after about an hour, you may need to turn up the heat, or check to make sure your oven is working. We used a toaster oven. Conventional oven may cook it differently.
*Hint: All seasonings are optional, including the sweetener and the spices and salt. You can simply bake the squash dry, with nothing on it, if you like it that way. You could also change the order in which you add the ingredients.