Recipe: Roasted Acorn Squash

Roasted Acorn Squash Recipe

Have you ever tried roasted acorn squash? Well, it’s simply delicious! Squash, pomegranate, pumpkin seeds… this is a really great recipe to help you eat healthily! This easy-to-make recipe packs a powerful nutritional punch to help fuel you up and energize you! Here is a quick way to get a big helping of carotenoid & vitamin C antioxidants. Plus, no peeling is required either! How great does that sound?

Roasted Acorn Squash Ingredients

  • 1 acorn squash, halved, seeds removed, do not peel
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pumpkin seeds

Roasted Acorn Squash PinterestDirections

  • Preheat oven to 400℉. Slice acorn squash halves into wedges 1/2-inch at the thick side. Arrange on a sheet pan lined with parchment paper.
  • Place coconut oil, maple syrup, and cinnamon in a small bowl. Warm in microwave for 30 seconds on 50% power. Brush mixture on squash wedges.
  • Sprinkle with salt and bake for 20 minutes, until squash is soft and golden.
  • Remove from oven and scatter pomegranate and pumpkin seeds (or you can even use your favorite kind of seed as well) over squash.

Do you want to see a special recipe? A special meal you want to see? Certain snack foods? Or just more of the same awesomeness’? Let us know and we can make it happen – we are here for you!

Give it a try and let us know below. Until then, eat up, be full, and be healthy!

Nutritionist at Fresh Balance Nutrition
FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz
Latest posts by Jennifer Cohen Katz (see all)