Cut acorn squash in half. Place cut side down on a baking sheet and bake for 25-30 minutes until squash is super soft. The softer the squash gets, the sweeter it will taste.
After squash has cooked, remove seeds and excess strings. The remove the soft squash from the skin and place in a food processor. Then add coconut sugar, coconut oil, eggs, lemon juice and lemon zest.
Once mixture is combined, in a large bowl add dry ingredients- tapioca flour, coconut flour, baking soda, and salt -whisk together.
Pour wet ingredients from food processor into the dry ingredients bowl. Mix until well combined. Fold in poppy seeds. (the mixture will be a little thicker then runny muffin mix so don't be freaked out)
Use an ice cream scoop to scoop equal amounts of the mixture into a muffin tin. This should fill 9-11 full muffins.
Reduce oven heat to 350 degrees. Bake muffins for 35-40 minutes. These will take longer than most because the acorn squash is so dense, so keep an eye on them, they may need longer based on your oven.
Remove from oven when they are slightly brown on the top and completely cooked through.
Garnish with coconut butter and honey drizzle on top.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/lemon-poppyseed-acorn-squash-muffins/