This is a great side dish that comes together quickly and has everyone who has tried it swooning! It tastes buttery, and almost cheesy….even though there is no cheese.
I have even enjoyed it as a nest underneath molten eggs for a breakfast treat!
I like the chewy texture of the skin, but it is easily removable after it if roasted if you prefer.
- 1 acorn squash, or 2 delicata
- 3-4 tablespoons melted ghee or avocado oil
- ½ cup almond flour or meal
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon dried parsley
- ½ teaspoon sea salt
- 2 cloves minced garlic
- Preheat the oven to 400 degrees.
- Halve your squash, clean out the seeds and pulp with a sturdy metal spoon.
- Slice the squash into crescent shapes ¼ to ½ inch thick.
- In a bowl, drizzle the ghee or oil over the squash.
- Sprinkle the remaining ingredients over the top and toss the slices thoroughly.
- Spread the slices in a single layer and bake in the preheated oven for about 30 minutes until the squash slices are tender the coating is turning golden.
This recipe was shared with Pennywise Platter, Full Plate Thursday, Foodie Fridays, GF Friday, Real Food Fridays, Let’s Get Real Fridays, Pure Blog Love, Savoring Saturdays, Mostly Homemade Mondays, Fat Tuesday, Totally Talented Tuesday, Fast & Easy Paleo Recipes, Hearth & Soul, Tasty Tuesdays, GF Wednesday Real Food Wednesday,Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!