Roasted acorn squash slices make an outstanding fall side! Buttery and herby, the whole sweet and savory combo is addicting and delicious!
Paleo herb roasted squash slices is a crowd pleasing side dish recipe with no grain, no gluten! Just lots of fun flavors!
I grew up eating acorn squash my mom’s classic way: roasted halves filled with butter, brown sugar, and black pepper.
As much as I avoided pretty much ALL vegetables at all costs…I loved preparation! I still do in fact!
But sometimes want to try new things, so I started experimenting with different ideas.
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 a fancy look to your roasted acorn squash slices?
As soon as you scoop out all the pulp and seeds, you can make whole slices of the acorn squash…they look like little flowers or stars! So pretty!
More easy side dish ideas:
- A well loved recipe for a reason, these Crispy Oven Baked Sweet Potato Fries are addicting!
- I can even get (some) of my kids to eat this crispy Oven Roasted Cauliflower !
- One of my most made and loved recipes, Sauteed Kale w/ Caramelized Onions wins over the masses!
- This creamy parmesan baked acorn squash looks to die for!
Roasted Acorn Slices Recipes:
If you try this special fall side dish, be sure to come back and leave a comment!
Paleo Roasted Acorn Squash Slices
Ingredients
- 1 acorn squash or 2 delicata
- 4 tablespoons melted ghee or butter
- 1/2 cup almond flour
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon sea salt to taste
- 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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I am going to make this over the weekend. Off to market Saturday to purchase squash from the farm and will get busy! This is sure to be a hit with my family! Thanks!
Delicious, perfect snacks or for entertaining!
Delicious snacks thanks for sharing with Hearth and soul blog hop. pinning.
Hi Tessa! Looks yummy! Thanks for linking up to Savoring Saturdays! Stumbled!
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
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
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!
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.
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!