Roasted Acorn Squash

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Ingredients
Instructions
Nutrition

I’m obsessed with winter squash, especially when it’s roasted. Acorn squash is one of my favorite vegetables in the entire world. My younger son likes it just as much as I do. In fact, he and I ate so much squash when he was a baby that he had a nice orange glow to him from an (over) abundance of beta carotene.

Now he’s bigger and he still likes squash. Sometimes I make it just for the two of us. My husband and older son are not quite the squash fans that my younger son and I are.

For me winter squash is just one more amazing vegetable in the cornucopia of naturally (healthy) gluten free foods. So when people tell you it’s a challenge to be gluten free, remind them of squash and maybe tell them that life just isn’t that hard (at least when it comes to gluten free). Now go get yourself some squash and bake it up!

Ingredients
Serves:
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Instructions
  1. Using a big hefty knife, cut the squash in half
  2. Scoop out the seeds and discard or save for later use
  3. Rub inside and out of squash with coconut oil
  4. Place face down on a metal baking sheet
  5. Bake at 350°F for 40-60 minutes
  6. Serve

I serve my squash with ground cinnamon and a touch of additional [coconut oil]. It tastes like an ambrosial dessert, even though squash is a healthy (and lower calorie) food.

Here are some recipes that use roasted squash; please note, I use squash and pumpkin quite interchangeably in my recipes:

Nutrition
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Comments

18 responses to “Roasted Acorn Squash”

  1. Squash is probably one of those underrated vegetables, quite difficult to get it where i am from..

    However having said that i definitely will be on the look out for it now after seeing this recipe!

  2. I’m hopeful you had a wonderful sukkos. I’m the only squash-eater at my house, and I love it. I find acorn squash is a good size for a couple of lunches for me. Looking forward to trying this method.

  3. I love Acorn Squash! I eat it exactly the same way you do! With a little coconut oil and a LOT of cinnamon. When I bake them I don’t use any oil though. Just cut it in half, scoop out the seeds, place it face down in a baking dish or on a cookie sheet, and if it’s in the baking dish, I cover it with foil. People see me eat the coconut oil over butter and they ask me, “Do you honestly like the coconut oil or do you eat it just because it’s healthier?” My response and the truth: “I honestly like it better!” and it’s the truth.

  4. Hi Elana,
    Thanks for the reminder of such an easily prepared and delicious vegetable as that snap of cold weather is in the air. Winter squash is so warming and also tastes to me like I’m getting away with something because it’s so sweet! Gonna make it tonight. Deb

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