I’m not a huge fan of steamed acorn squash. They are practically impossible to peel, so I had thought roasting was out. But it’s not. These Are SO Good! They caramelize and get so tasty. You are supposed to eat them like a wedge of melon, but the skin gets so crunchy it’s really easy to eat that, too! 🙂 Enjoy 🙂
2 small or 1 large acorn squash
1/3 cup coconut oil
Sea Salt and Pepper (omit pepper if AIP)
1. Preheat oven to 425 degrees. Place the coconut oil at the bottom of your cookie sheet or roasting pan. Place in the oven to melt. ~Or melt coconut oil in a little saucepan~
2. Slice off the two ends of the acorn squash. Cut in half, and de-seed.
3. Slice into thin moon shaped slices, about a 1/2″ thick. My Acorn Squashes were pretty small, if yours are larger, possibly cut the moons in half? You can experiment.
4. Pull out the melted coconut oil. Place the slices in the oil, then flip over so both sides are coated. ~Or dip in coconut oil and then place in pan~ Sprinkle with salt, optional pepper and a sprinkling of Thyme. (I used dried, but I’m Sure fresh would be even better, and Rosemary would taste amazing here also!)
5. Roast anywhere from 30-50 minutes. It all depends on how big and thick they are. Let them go as long as you can, short of being burned. (However its good to note that they get darker on the bottom than the top.) 🙂
The top picture is local organic acorn squash of an orange variety! So beautiful! I dipped these in coconut oil and then put them on a parchment lined cookie sheet.
The bottom picture is the regular green acorn squash. You’ll note that I cut them differently, but both ways are good! These I roasted in a pyrex, but have since heard that it is better to use a stainless steel roasting pan, or the parchment lined cookie sheet method. 🙂This post appears on Pennywise Platter and Paleo AIP Recipe Roundtable.