Easy Roasted Acorn Squash

When squash comes in season, I get excited! This easy roasted acorn squash is my go-to way to prepare one of the Fall season’s tastiest gourds (in my opinion). This easy roasted acorn squash is the perfect Fall-inspired dish. It’s a great squash abundant in the Fall and can be made savory or sweet.

Steps to Make Roasted Acorn Squash

For the roasted Acorn Squash:

• Preheat oven to 425 degrees
• Next, wash the squash and then cut off a small part of the top and bottom
• Next, place the squash upright on a cutting board and cut down through the center.
• Use a spoon to scoop out the seeds and discard
• Once seeds are removed coat the edges and inside of the squash with softened coconut oil or avocado oil
• Line a pan with parchment paper and lay the squash face down.
• Roast for 25-30 minutes.

Printable Recipe for Acorn Squash

Print Recipe

5 from 1 vote

Roasted Acorn Squash

Delicious Acorn Squash is roasted until caramelized and delicious. All you need is a squash and an oven for this delicious Fall recipe.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: acorn squash, gaps diet friendly, gluten free, Paleo

Servings: 2

Equipment

• Cutting board

Ingredients

• 1 large acorn squash
• softened coconut oil or avocado oil
• salt optional to taste preference

Instructions

• Preheat oven to 425 degrees
• Next, wash the squash and then cut off a small part of the top and bottom
  
• Next, place the squash upright on a cutting board and cut down through the center.
  
• Use a spoon to scoop out the seeds and discard
  
• Once seeds are removed coat the edges and inside of the squash with softened coconut oil or avocado oil
  
• Line a pan with parchment paper and lay the squash face down.
  
• Roast for 25-30 minutes or until you can press the skin in easily. Be careful when flipping the cooked squash over. It will be hot and possibly release steam when flipping. Use a spatula to flip or allow to cool first.

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