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#Paleo roasted acorn squash how to#

Drizzle with oil and bake for 25 minutes at 400F, turning once.

Use a grapefruit spoon to scrape out the seeds.

It’s a lot easier to do on its side ( not stem-bottom). Because you DO NOT want a knife through your palm.

Stabilize the squash before you cut it.

This makes it much easier for your knife to cut through and will save your hand from hurting later.

Microwave the squash for about a minute, then allow it to cool a bit if it’s too hot to touch.

#Paleo roasted acorn squash how to#

How to prep, cut and roast squash (the cliff’s notes version): Want to make your life ONE THOUSAND TIMES easier? Of course you do! Check out my video with tips to cut and roast acorn squash! It’s worth the watch, trust me. I like to drizzle the sliced acorn squash with Walnut oil from La Tourangelle (affiliate link), but if you don’t have it, just substitute olive or avocado oil. You may also like: Air Fryer Maple Hazelnut Acorn Squash Roasting Acorn Squash Every time I make it, someone asks me for the recipe! It’s like the ultimate holiday side dish. Then they’re drizzled with maple-almond butter and sprinkled with a touch of cinnamon, crushed walnuts, and pomegranate arils (be sure to watch my how to cut a pomegranate tutorial!).Įvery bite has something creamy, crunchy, sweet, and savory. Slices of acorn squash are roasted gently, lightly caramelized, and they’re bursting with sweet and nutty fall flavor. This roasted acorn squash recipe is kind of like that, but a much more refined and paleo-fied version. It was sweet, nutty, and creamy, all at once.

Growing up, we always had a sweet potato casserole on Thanksgiving. As an added bonus, it’s 100% Paleo and Gluten Free! About the recipe It’s the perfect combination of sweet and savory! This Roasted Acorn Squash recipe with Maple Almond Butter drizzled on top is an absolutely lovely addition to any holiday dinner, and it’s simple enough to add some fun to any weeknight meal, too.