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Roasted acorn squash half.
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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
Cook Time25 minutes
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
    The top of an acorn squash is being cut off
  • Next, place the squash upright on a cutting board and cut down through the center.
    A hand is cutting an acorn squash down through the middle
  • Use a spoon to scoop out the seeds and discard
    The inside of an acorn squash is exposed and the seeds are being scooped out.
  • Once seeds are removed coat the edges and inside of the squash with softened coconut oil or avocado oil
    Softened coconut oil is being rubbed on the inside and edge of an acorn squash half.
  • Line a pan with parchment paper and lay the squash face down.
    Acorn squash halves are lying facedown on a parchment-lined baking pan.
  • 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.