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How To Roast Acorn Squash
Lacey Baier
Learn how to roast acorn squash for an easy Fall side dish. This simple and easy roasted acorn squash is sweet but without any refined sugars and made with just 2 ingredients.
4.41
from
5
votes
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Appetizer, Snack
Cuisine
American
Servings
10
slices
Calories
21
kcal
Equipment
Rimmed Baking Sheet
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Ingredients
1x
2x
3x
1
medium
acorn squash
¼
cup
coconut sugar
¼
teaspoon
sea salt,
optional
Instructions
Preheat oven to 325 degrees F.
Line a
baking sheet
with aluminum foil or parchment paper and set aside.
Slice the acorn squash in half through the stem and remove the seeds.
Lay the flat, cut-side-down on a cutting board, and slice into 1 inch - 1 ½ inch slices, starting at the stem.
Lay the acorn squash slices out evenly on the prepared
baking sheet.
Sprinkle with the coconut sugar and (optional) sea salt.
Roast for 40-50 minutes, until the squash is tender and a fork pierces the flesh easily. (Remember, you can eat the skin!)
Nutrition
Serving:
1
slice
Calories:
21
kcal
Carbohydrates:
5
g
Sodium:
66
mg
Potassium:
66
mg
Sugar:
2
g
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