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Paleo Herb-Roasted Acorn Squash (GF, DF, AIP)

Top view of Paleo Herb-Roasted Acorn Squash in a sheet pan.
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Paleo Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients.

The Paleo Italian Stuffed Mushrooms I made last week were just so stinkin’ delicious, I knew I had to come up with more brilliant ways to use the pork panko I got from ShopAIP. And thus, another star was born.

Let me introduce you to this Paleo Herb-Roasted Acorn Squash. It’s a super simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.

Make it for your next holiday side dish. Then sit back and delight in all your friends and family asking you for the recipe.

How to make Paleo Herb-Roasted Acorn Squash

First, gather your ingredients:

Preheat your oven to 400ºF. While it preheats, prep the acorn squash.

Cut the top and bottom off of each acorn squash, cut in half lengthwise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.

In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.

Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through, for even cooking.

This dish is best served immediately. If you have any leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, just pop them back in the oven for a few minutes to warm through and crisp up again.

Close up of Paleo Herb-Roasted Acorn Squash in a sheet pan.

Other recipes to try

For more recipes to bring to your next holiday gathering, try a few of these:

The Best Paleo Italian Stuffed Mushrooms

Holiday Kale Salad with Maple-Balsamic Dressing

5-Ingredient Crockpot Apple Crumble (AIP, Paleo)

If you enjoyed this Paleo Herb-Roasted Acorn Squash, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.

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Top view of Paleo Herb-Roasted Acorn Squash in a sheet pan.

Paleo Herb-Roasted Acorn Squash (GF, DF, AIP)

  • Author: Andrea
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Roast
  • Diet: Gluten Free

Description

Paleo Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients.


Ingredients

Scale

Instructions

  1. Preheat oven to 400ºF.
  2. Cut the top and bottom off of each acorn squash, cut in half lengthwise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
  3. In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
  4. Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through, for even cooking.


Notes

Best served immediately. If you have any leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, just pop them back in the oven for a few minutes to warm through and crisp up again.

All nutrition information is an estimate, only, using an online nutrition calculator.


Nutrition

  • Calories: 162
  • Fat: 8.2g
  • Carbohydrates: 23g
  • Fiber: 3.3g
  • Protein: 2.6g

Keywords: acorn squash, side dish, winter squash, Christmas side dish, Thanksgiving side dish

Paleo Herb-Roasted Acorn Squash Pinterest image.
Medical Disclaimer: None of the ideas presented on this website, programs, or services are intended to replace medical advice of any kind. I am not a doctor, and reading this content does not form a doctor/patient relationship. The information provided here has not been evaluated by the U.S. Food and Drug Administration, and is not intended to diagnose, treat, cure, or prevent any disease, condition or illness. For more information, please see the full medical disclaimer, here.

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