Roasted Acorn Squash with Maple Almond Butter
A Paleo and Gluten Free side dish that's simple enough for a weeknight meal, and beautiful enough for a show-stopping holiday side!
Servings: 4 servings
Calories: 301kcal
Ingredients
- 1 acorn squash
- 2 tablespoons walnut oil or olive oil
- 1 pomegranate seeded
- 1/4 cup walnuts
Maple Tahini Drizzle
- 1/8 teaspoons cinnamon
- 2 tablespoons almond butter or tahini or sun butter
- 3 tablespoons maple syrup
Instructions
Roast the Squash
- Preheat your oven to 400°F (20°C).
- While it preheats, wash the acorn squash. Slice into ½-inch rounds, then into half moons. Scrape out the seeds with a grapefruit spoon.
- Drizzle with oil and turn to coat the squash on both sides.
- Bake for 22-25 minutes, turning once halfway through. They should be caramelized nicely but not too dark when they're ready. Watch closely near the end of cooktime to prevent burning.
Make the Maple Almond Butter and Prep the Toppings
- While the squash bakes, allow the maple syrup and almond butter to come to room temp or slightly warmer (I set them in a dish beside the stove as it's heating). Mix it together gently until creamy.
- De-seed the pomegranate and chop the walnuts.
Assemble and Serve
- Lay the squash on a platter and drizzle with maple almond butter and sprinkle with pomegranate seeds and chopped walnuts. Add an extra sprinkle of cinnamon (optional).
Nutrition
Serving: 4slices | Calories: 301kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 666mg | Fiber: 6g | Sugar: 19g | Vitamin A: 395IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 1mg
