Recipe: Roasted Acorn Squash

Squash is one of my absolute favorite vegetables to make in the winter! They are so versatile in the different dishes you can make, warm & comforting to eat, and super filling. It’s definitely a staple item that I buy each week during the winter months to roast as a side dish, add on top of salads, or make into a soup. Here’s a very basic recipe for roasted acorn squash that I’m always prepping!

Roasted Acorn Squash

Gluten-free, Paleo, Vegetarian, Vegan

Ingredients:

• 1 acorn squash

• 1-2 tbsp olive or avocado oil

• Salt (I typically use himalayan)

• Black pepper

• Garlic powder

 Directions:

• Preheat oven to 400 degrees F.

• Prepare a sheet pan with parchment paper on top.

• Cut acorn squash in half (horizontal or vertical)

• Scoop out the seeds from each half (you can easily save the seeds and roast them up at another time to put on top of salads, add into trail mix, eat alone, etc.)

• Cut each half into smaller crescent shape pieces (or whatever form you prefer) and throw them all into a larger bowl. Keep the outside skin on!

• Add 1-2 tbsp olive oil or avocado oil, pinch of salt, pepper, and garlic power (feel free to add more if you prefer) and toss it all together. If you like a sweeter taste, sometimes i’ll add a bit of cinnamon and/or pure maple syrup.

• Once tossed together, lay each piece of squash onto the parchment paper and throw in the oven for about 25-30 min. You’ll know it’s done when you can stick a fork in it and it’s soft + cooked all the way through. If you like it a crispier, broil it for an additional 5 min.

• Once it’s out of the oven and you let it cool for 2-5 min, feel free to either keep the skin on and serve (you can eat the skin) or you can easily trim the skin off.

• Enjoy as a side dish to a larger meal, cut each piece into cubes and add on top of salad, or you can blend into a thicker soup/mash !