If you’re in need of a side dish this fall, this roasted acorn squash recipe will be perfect. The squash is sweet, but covered in savory autumn spices with salty roasted nuts and seeds. Use it as a side dish with chicken or turkey, or add it on top of a salad for added sweetness!
Here’s what you’ll need:
- 1 large acorn squash
- 1/3 cup ghee or olive oil
- 1 tsp sage
- 1 tbsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup almonds, crushed
- 1/4 cup pumpkin seeds
Preheat oven to 375 degrees. Cut the acorn squash in half, remove the seeds from the inside and slice into ~1/2 inch thick pieces.
In a small bowl, whisk together ghee with sage, rosemary, salt and pepper. Drizzle over the squash pieces and ensure the entire surface of the squash is covered.
Sprinkle crushed almonds (to crush, use a knife to hard chop or put in a food processor) and pumpkin seeds on top of the squash.
Roast in the oven for 30-45 minutes, depending on thickness of squash pieces, until it is tender and browning on the outsides. Serve immediately.
ROASTED ACORN SQUASH
Ingredients:
Instructions:
- Preheat oven to 375 degrees. Cut the acorn squash in half, remove the seeds from the inside and slice into ~1/2 inch thick pieces.
- In a small bowl, whisk together ghee with sage, rosemary, salt and pepper. Drizzle over the squash pieces and ensure the entire surface of the squash is covered.
- Sprinkle crushed almonds (to crush, use a knife to hard chop or put in a food processor) and pumpkin seeds on top of the squash.
- Roast in the oven for 30-45 minutes, depending on thickness of squash pieces, until it is tender and browning on the outsides. Serve immediately.