We loved this slightly sweet take on acorn squash in our house and I wish you guys could’ve smelled the mouth-watering maple cinnamon scent that came out of our oven as the acorn squash was roasting. Let me try this again… Pair this recipe with grilled chicken, veggie kebabs or steak on the grill for a summertime side dish. Truthfully, I think it’s good enough to warrant a spot at a holiday table, but there I go again with my poor recipe timing. This recipe only requires four ingredients and makes a fantastic side dish. It’s slightly sweet and nutty and absolutely shines when brushed with a simple glaze of cinnamon, maple syrup and coconut oil. If you’ve never tried acorn squash, the taste is quite similar to butternut squash. When temperatures are in the 90s? I deserve an F when it comes to the seasonality of this recipe, but even though it’s a recipe that screams October, I hope you’ll give it a chance soon because it really is worth trying, especially if you love acorn squash. The recipe may easily be doubled or tripled to feed a crowd!
#Paleo roasted acorn squash skin
I normally keep the skin on when I roast them but if you’ve got autoimmune issues, peel them.
Bake in the oven for 30 minutes until just softened, then remove. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. They have a sweet and nutty flesh, and are great pureed or diced and roasted in the oven. Like other winter squash, they reach maturity during the fall and winter months, and are an excellent source of healthy carbohydrates. Place squash flesh side down on the baking tray. These acorn-shaped squash are considered a winter squash and a great source of vitamin C and fiber. Line a roasting pan with parchment paper and lightly grease it with avocado oil or ghee. Brushed with a lightly sweet maple cinnamon glaze, this recipe for maple cinnamon roasted acorn squash is a simple four-ingredient side dish that is as healthy as it is delicious. Instructions: Preheat oven to 350 degrees.
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