Herb Roasted Acorn Squash (Paleo, Whole30)
by bakeitpaleo
This herb roasted acorn squash is made with acorn squash that is sliced, drizzled with avocado oil and flavored with dried herbs, then roasted in the oven until tender. This recipe is paleo, vegan and whole30 approved!
10 minutes
35 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 96 |
| Fat: | 7 g |
| Carbohydrates: | 7 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 353 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 whole1 whole1 whole Acorn Squash
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp dried Rosemary
- 0.5 tsp0.5 tsp0.5 tsp Granulated Garlic
- 0.5 tsp0.5 tsp0.5 tsp dried Thyme
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 0.5 tsp0.5 tsp0.5 tsp Redmond Real Salt
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes, (optional garnish)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the squash in half (length wise) and remove the seeds. Then slice the squash into ½ inch pieces.
- Place the squash in a large mixing bowl and coat with oil. Then add the spices and mix until well coated.
- Spread the squash pieces out on your lined baking sheet so that they aren't overlapping. Then place them in the oven and bake at 400 degrees for 20 minutes.
- Flip the squash and bake an additional 10 minutes.
- Optional: broil the squash on high for 5 minutes to brown the tops.
- Serve immediately and top with flaked sea salt (if desired).
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