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
There is no Nutrition Label for this recipe yet.

Comments

18 responses to “Roasted Acorn Squash”

  1. Hello!
    This looks fantastic! I am a new blogger, and I have a gluten free blog as well. I love what you have done and I was wondering if you have any tips?

  2. I just roasted 6 giant acorn squash and scraped out the flesh to freeze in single meal sized containers. It’s great to have on hand during the week. Next time, I will try it with coconut oil.

  3. We love squash here and now my 1st grandbaby is enjoying the garden squahes as well. I have finally found my favorite squash. It call red kuri.. OMG it is the sweetest squash I have ever eaten. I do not put anything in my squash when roasting them. I just cut in half, take out seeds and onto the try it goes and into the oven. Hubby uses maple syrup, but I dont need anything sweet added to this squash.
    Today is Thanksgiving day here in Canada and hubby as always makes us squash pie or pumpkin pie as the kids call it!

    Thank you for so many inspiring recipes. I love all the meal ones, as I do not eat sweets. but they all look so delicious!
    Happy Columbus Day!

    Bev

  4. I love acorn along with kabocha, butternut and spaghetti squashes :-) I haven’t tried it as a dessert, but I will gladly be a test subject!!

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