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.
- Preheat oven to 400ºF.
- 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.
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.
- Serving Size: 1/4 of recipe
- 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