To make the "brown sugar" for my acorn squash topping, I simply mixed 2 tablespoons of Swerve Sweetener (granular) with 1/4 teaspoon blackstrap molasses. It gave it just enough flavor and color to mimic brown sugar and then mixed it with butter, cinnamon and pecans to make an absolutely delicious topping for the acorn squash. These would make a perfect side dish to serve at Thanksgiving, too! I snapped a few photos below and included the easy peasy recipe for the baked acorn squash. Enjoy!
Baked Acorn Squash w/ Butter, "Brown Sugar" & Pecans
1 acorn squash (green or orange skinned)
2 tablespoons Swerve granular sweetener (or other granular sweetener)
Generous dash of ground cinnamon
Pinch of sea salt
1/4 teaspoon blackstrap molasses
2 tablespoons diced chilled butter
3 tablespoons chopped pecans
Preheat oven to 350 degrees F. Line a baking sheet with foil and set aside.
Cut acorn squash in half from top (stem end) to bottom. Scoop out seeds and pulp with a spoon. Place acorn squash cut side down on baking sheet and bake for 35 to 40 minutes, or until softened.
While squash is baking, prepare topping. In a medium bowl, add granular sweetener, cinnamon and salt. Combine with a fork; mix in molasses. Cut butter into mixture using a pastry cutter/dough blender or 2 knives until crumbly and in small bits. Stir in pecans. Remove squash from oven and flip over (cavity side up). Fill cavities with topping. Return to oven and bake an additional 20 to 30 minutes or until tender.
*Note: If squash is wobbly or sits unevenly when flipped over, transfer it to a small casserole dish for support to help keep the melted topping inside the squash as it bakes.