Herb Roasted Acorn Squash (Paleo, Whole30) (Edit recipe)

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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!

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

8

Serves: 4

Ingredients

1 whole Acorn Squash
2 Tbsp Avocado Oil
1 tsp dried Rosemary
0.5 tsp Granulated Garlic
0.5 tsp dried Thyme
0.5 tsp Ground Cumin
0.5 tsp Redmond Real Salt
1 pinch Maldon Sea Salt Flakes, (optional garnish)

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Process

Cook Mode

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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About This Recipe

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.