Roasted Acorn Squash

Roasted acorn squash is a delightful and nutritious dish that showcases the natural sweetness of the squash, enhanced with a blend of spices and a hint of maple. Perfect for a Paleo American lunch, this dish is both satisfying and easy to prepare.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Olive oil - 2 tablespoons
• Maple syrup - 1 tablespoon
• Cinnamon - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pecans - 30g, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the olive oil, maple syrup, cinnamon, salt, and black pepper.
4. Brush the inside of the squash halves with the olive oil mixture.
5. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes until tender.
6. Remove the squash from the oven, carefully turn them cut side up, and sprinkle the chopped pecans on top.
7. Return to the oven and roast for an additional 5-10 minutes until the pecans are toasted.
8. Serve warm, drizzled with any remaining maple syrup if desired.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in fiber, aiding in digestion and maintaining a healthy gut.

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