Maple Roasted Paleo Acorn Squash (Gluten-Free)

How I went through over thirty years of my life without tasting this amazing vegetable is beyond me. It is super-yummy (tastes a bit like sweet potato) and full of nutrition. One cup contains 145% of the recommended daily intake of Vitamin A. It also contains Vitamin C, potassium, manganese, folic acid and omega three fatty acids. The Paleo Acorn Squash recipe I share here is also my favorite way to prepare it. It is easy and requires minimal work. The only hard part is waiting for it to be done so you can dig into it.

First, cut a bit off the stem side of the squash. This gives you a flat surface to work with to slice it in half.

Cut the squash in half. Inside the acorn squash, you will find it filled with seeds. Scoop all of this out. Some people roast these to eat later but I usually just discard mine.

Next, you can rub some soft butter (or olive oil if you are dairy-free) over the flesh and sprinkle with a bit of sea salt.

Prepare your baking sheet by laying a piece of parchment paper on it. This will make cleanup much easier. Set your squash halves on the sheet, cut side up and drizzle some maple syrup on the flesh

Then pop in a 400 oven for about an hour. You should be able to pierce the flesh easily with a fork when it’s done.

It pretty much goes with everything but is just lovely paired with a nice steak or roast.

Paleo Acorn Squash Ingredients:

• An acorn squash halved and seeds scooped out
• 1 TBSP butter or olive oil
• seasalt to taste
• 2 TBSP 100% Pure Organic Maple Syrup, Grade B

1. Preheat your oven to 400 and prepare a baking sheet lined with parchment paper.
2. Rub butter or oil on the flesh of acorn squash
3. Sprinkle salt over flesh
4. Lay squash halves cut side up on parchment paper and drizzle maple syrup over flesh
5. Bake in oven for about an hour. It is ready when you can pierce flesh with a fork

I hope you enjoy this as much as I do!

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