Healthy Roasted Acorn Squash
With simple ingredients like oil, salt and pepper, you can enjoy the natural flavors of acorn squash. My Healthy Roasted Acorn Squash recipe will walk you through step by step instructions until you reach golden brown perfection.
Servings: 2 people
- 1 acorn squash
- 1 - 2 Tablespoons avocado oil
- salt and black pepper
Cut acorn squash in half. Scoop out the seeds.
Slice each half in to 1/4 - 1/2 inch slices.
Arrange in roasting pan; drizzle with avocado oil and sprinkle generously with salt and pepper.
Roast in a preheated 425 degree F oven for 15-20 minutes or until the first side is golden brown. Flip and continue to cook for 5-10 more minutes or until completely fork tender.
- The skin on acorn squash is completely edible. I like it roasted and toasted (good source of fiber), but if you prefer, you can choose to only eat the flesh.
- Be sure to use a big enough pan that all pieces make contact with it to brown.
- Go crazy with seasonings if you prefer. Cumin, cinnamon, or any herb would be a delightful addition.
- Olive oil or coconut oil could be substituted for avocado oil.
- I prefer a nice dark brown color on my roasted vegetables but you can just choose to cook until fork tender if preferred.
- This healthy acorn squash recipe easily meets the criteria for a clean eating recipe and follows the Arbonne 30 days to healthy eating challenge. In this case, use organic ingredients and Pink Himalayan Salt.
- Try some of our other favorite squash recipes including Southern Squash Casserole and Spicy Roasted Zucchini.
Calories: 272kcal | Carbohydrates: 22g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg