Paleo herb roasted squash slices is a crowd pleasing side dish recipe with no grain, no dairy, no gluten! Just lots of fun flavors!
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.
Want some more easy side dish ideas? Here are a couple that you could try!
- Caramelized Butternut Squash
- Crispy Oven Baked Sweet Potato Fries
- Oven Roasted Cauliflower w/ Lemon & Garlic
- Sauteed Kale w/ Caramelized Onions
Paleo Roasted Squash Slices
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Ingredients
- 1 acorn squash or 2 delicata
- 3-4 tablespoons melted ghee or avocado oil
- 1/2 cup almond flour or meal
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 2 cloves minced garlic
Instructions
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Preheat the oven to 400 degrees.
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Halve your squash, clean out the seeds and pulp with a sturdy metal spoon.
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Slice the squash into crescent shapes 1/4 to 1/2 inch thick.
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In a bowl, drizzle the ghee or oil over the squash.
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Sprinkle the remaining ingredients over the top and toss the slices thoroughly.
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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.
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Delicious snacks thanks for sharing with Hearth and soul blog hop. pinning.
swathi recently posted…Pain au Romarin
Hi Tessa! Looks yummy! Thanks for linking up to Savoring Saturdays! Stumbled!
Ali the Skinny GF Chef recently posted…Healthy Holiday Pumpkin Bars, gluten free and sugar free, with cream cheese frosting
Love this idea, Tessa! I’m sure that these slices would convert many non-squash fans to squash lovers. 🙂 Thanks for sharing on Gluten-Free Wednesdays!
Shirley
Shirley @ gfe & All Gluten-Free Desserts recently posted…GFW: Gluten-Free Sweet Potato Cake (Chocolate Pudding Frosting), Grain-Free Chicken Parmesan and Noodles, Cream Cheese Pumpkin Pie & Triple Fat Fudge
Hi Tessa, I love the idea of using sage in this recipe! How delicious– thanks for sharing on the Paleo Living Link Up Party! Stephanie
I have the squash and will be making this recipe soon, it looks so good! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted…Cornbread Dressing Casserole
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Mmmm. Sooo good!
Paola Fuentes recently posted…Como Obtener La Visa a Estados Unidos Fácilmente
Did you try it Paola, or just *think* it will be so good?
Another great recipe on how to use squash that sounds quite tasty. thanks for sharing on Real Food Fridays. Pinned & twitted.
Marla recently posted…Real Food Fridays #62 – Live The Healthy Way
Delicious! I made this tonight using ghee. I baked it at 400 for about 10 minutes but turned it down to 325, it seemed to be browning too quickly. This will be a regular recipe for me.
Wow Maury, that was quick!! Maybe you’re like me and always looking for fun ways to do sides….I am doing a squash gratin tonight with a topping like the coating in this recipe! Glad you love it!