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

Directions

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!