Baked Maple Peach Acorn Squash Dessert

One of the lessons I’ve learned from tracking my daily eats in my food journal, is that my body responds really well to squashes. Every time I eat them I feel energized, satiated, and if done up right, they satisfy my sweet tooth, too!

I’ve been trying to introduce myself to a new type of squash every couple of weeks. Last night, I tried this recipe in a buttercup squash. Have you ever had buttercup squash? I found it to be denser than acorn squash, and not as sweet. A lot like cooked pumpkin, actually!

Whether you make up this easy recipe in acorn squash, baby pumpkins, or even a spaghetti squash, I can pretty much guarantee that it’ll be absolutely deeeelicious!



Baked Maple Peach Acorn Squash Dessert
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 1
Baking a squash is easy to do, quick, and makes for a nice light (and warm) treat. Dress it up squash with some sugar-free jam + cinnamon and you have yourself one tasty (and healthy) dessert!
  1. Preheat oven to 400F and fill a 3L casserole dish with ¼-inch of water. Set aside.
  2. Cut the acorn squash in half lengthwise and place face down in the water dish.
  3. Bake for 35 minutes.
  4. Remove from oven and flip the halves over. Drop 1 tablespoon jam, 1 teaspoon maple syrup and a sprinkle of cinnamon in each half.
  5. Return to the oven and broil on high for 5 minutes. Remove and serve!


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Now we’re shifting completely off the topic of squashes and moving on to India. Great transition, right?

A colleague of Kevin’s recommend that I watch The Story of India before my trip in February. Seeing as he’s from India and has traveled there many times, I took it as a solid recommendation and began scouring the web for a copy that could be shipped in under 2 months <— what the heck, Amazon?

I ended up ordering the DVD directly from PBS and it arrived in 2 days!


The Story of India is a six-part series ran by PBS and the BBC, documenting a dazzling and exciting journey through today’s India. It begins by defining India’s identity, moves on to the history that has defined the nation, the trades, India in the middle ages, the legacy of the Mughal empire, and the current state of India. You can search the many topics covered in the videos on this page. Pretty impressive, huh?

I’m hoping the videos will give me a better understanding of the culture, how to interact, and what to expect when I get there. I know many of you have expressed interest in traveling to India too, so I thought I’d share this great resource!

So now that I have India on the brain… again… I guess I should stop procrastinating and get going on today’s bodyrock session. Results will be posted on Facebook in a bit!

Have a fabulous Thursday :)

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  1. That looks like a great dessert! I’ve been adding butternut squash puree to everything!! It satisfies my sweet tooth as well.

    I’m so excited for you to go on your trip! I know you’ll do an amazing job reflecting on it and I will feel like I was there too!

  2. Your squash looks delicious! I love the idea of squash for dessert. Perfect timing with this recipe too – I just bought an acorn squash, and I wasn’t sure what I wanted to do with it. I think I’ll try this with fig butter instead of the peach jam. I might even have it for breakfast tomorrow! Thanks for the recipe!

    • Fig butter would be so good! Enjoy your breakfast :)

  3. Love the idea of adding peaches to squashes! YUM! I love buttercup squash, actually more than acorn. I just roasted a huge cinderella pumpkin yesterday. Now the insides are waiting to made into pumpkin pie!

    I’m so excited for you and your trip! I know you are going to have an amazing time!

    • I’ve never heard of Cinderella squash, but I like the sounds of it!

  4. Yummy :) I know I always feel great after eating squash too. It is the perfect kind of “full” feeling that I don’t get from many other foods. Love this dessert version, I need to try that. I usually just do maple syrup and cinnamon but peach sounds awesome! Or maybe even another fruit :D

  5. I also love squash and sweet potatoes, although they technically don’t count. My body prefers them as carb sources. I just cooked a jumbo spaghetti squash and it yielded SO much which I didn’t think I would be able to get through before leaving for my trip this friday but I proved myself wrong and powered through all of it. Right now it’s definitely my favorite variety, but I have never tried kabocha and I’ve heard awesome things about it!

    • Kabo…what? Okay… looking into it! Enjoy your trip :)