Roasted Acorn Squash

Roasted acorn squash is a deliciously sweet and nutty dish, perfect for a comforting meal. This Paleo Indian-inspired recipe combines the rich flavors of spices and coconut oil to enhance the natural sweetness of the squash.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Coconut oil - 2 tablespoons
• Maple syrup - 1 tablespoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped pecans - 30g
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds using a spoon.
3. In a small bowl, mix together the melted coconut oil, maple syrup, cinnamon, nutmeg, salt, and black pepper.
4. Brush the mixture generously onto the cut sides of the acorn squash.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
7. Remove from the oven, flip the squash over, and sprinkle the chopped pecans into the center of each half.
8. Return to the oven for an additional 5-10 minutes, until the pecans are toasted.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 34 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, supporting immune function.
• High in fiber, aiding in digestion and promoting satiety.

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