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
- 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.
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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.
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