The sweetness in this squash makes it a perfect winter dessert. I will admit these are squash are hard to cut so I'm including instructions below for cooking the squash whole if the halving isn't happening.
Also, I HIGHLY recommend roasting the seeds-- they are so yummy and tender enough you can eat the shell!!!
1-2 acorn squash or butternut squash
4 heaping TBS coconut oil, divided
2 TBS maple syrup or 10 drops stevia
1 tiny dash vanilla
Cut the squash in half carefully with a large sharp knife. or EASY slow cooker tip below if it's too hard to cut!**
Break the squash in half. Scoop out the seeds with a grapefruit spoon--You can save these for roasting -- YUM!
Set the acorn squash halves cut-side up in the roasting pan. Rub tops with 1 TBS oil and sprinkle both halves with a dash of sea salt.
Roast in the oven for 45 to 60 minutes: When done, the halves will be caramelized and golden around the edges, and you should be able to easily poke a fork or knife all the way through the flesh
Scoop out the soft cooked squash into a food processor or blender.
Add 3 heaping TBS coconut oil, and maple syrup or stevia and blend until smooth
Freeze until solid then store in the refrigerator. You can spoon it out of a bowl or cut into little shapes.
P.S. with butternut squash I've also added 2 TBS sunflower seed butter and made it even more awesome
** Or for an easier cut, poke squash with a fork a few times and place whole squash in the slow cooker for 4 hours on low with 1" water in the bottom. Halve and scoop out seeds after carefully removing from slow cooker and allowing to cool.