Roasted Acorn Squash
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Roasted Acorn Squash
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This sweet and spicy Roasted Acorn Squash recipe will be your go-to vegetable side dish. It's the perfect fall or winter side dish, as well as part of your holiday table. Paleo and vegan friendly.
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Ingredients
- 2 small acorn squash or sweet dumpling or carnival squash
- 1-2 tablespoons coconut oil, melted or olive oil or avocado oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon coconut sugar or brown sugar
Optional Topping:
- cashew butter or almond butter drizzle
Instructions
- Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
- Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
- Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
- Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
- Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
Notes
- STORAGE - leftovers can be stored in an airtight container in the fridge for up to 4 days. It will soften over time.
- FREEZE - let the slices cool completely, then transfer to a freezer-safe airtight container or plastic bag, placing pieces of parchment paper between the slices. Freeze for up to 3 months.
- THAW - thaw overnight in the fridge.
- REHEAT - pop it in the microwave in 30-second intervals or reheat in a low oven (300 degrees F) until warm.
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