12/10/2023 0 Comments Cooking acorn squash paleoI like the chewy texture of the skin, but it is easily removable after it if roasted if you prefer. I have even enjoyed it as a nest underneath molten eggs for a breakfast treat! 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 grew up eating acorn squash my mom’s classic way: roasted halves filled with butter, brown sugar, and black pepper.Īs much as I avoided pretty much ALL vegetables at all costs…I loved preparation! I still do in fact!īut sometimes want to try new things, so I started experimenting with different ideas. Paleo herb roasted squash slices is a crowd pleasing side dish recipe with no grain, no gluten! Just lots of fun flavors! A tablespoon of coconut oil is not over-indulgent either, and also recommended as a daily nutritional supplement.Roasted acorn squash slices make an outstanding fall side! Buttery and herby, the whole sweet and savory combo is addicting and delicious! Seeds are my predominant source of protein, and most of my meals consist of greens with seeds, or steamed vegetables with a seed-based “cream” sauce. *When seeds are your main protein source, eating a cup in one sitting or split between two meals is healthy and not “over-indulgent”. The 1 Tbsp coconut oil adds an insignificant amount of fat to the recipe (unless of course you make a meal out of it and eat them all in one sitting-a great idea, actually, and even better when paired with arugula or baby kale). If you want to make your own, follow my Homemade Almond Milk recipe and cut back on the water by half. That makes the coconut milk or heavy cream thicken into a custard-like texture. Place in bowl and add butter or coconut oil and salt. Remove from oven and scoop out the flesh of the squash. Bake for 30-45 minutes depending on size of the squash until the skin is easy to pierce with a fork and the flesh is soft. The cholesterol content is of course zero, since acorn squash is a plant. As the Paleo Baked Acorn Squash roasts in the oven, the water evaporates. Place face down in a large baking dish and add about ½ inch of water. Per ounce, acorn squash seeds contain 126 calories, 6g fat (1g saturated, 3g polyunsaturated, 2g monounsaturated and 0g trans fat), 5mg sodium, 261mg potassium, 0g sugar, 5g protein, and 5g fiber. When roasted in a small amount of coconut oil and sprinkled with salt, the seeds caramelize and develop a rich, buttery flavor. I prefer roasted acorn squash seeds over pumpkin seeds for a number of reasons, first and foremost being that the entire seed is edible (shell and all!). Roasted pumpkin seeds are commonplace–“David” brand pumpkin seeds and/or toasted pepitas can be found almost everywhere where sunflower seeds are sold, even at most gas station mini marts. This common misconception probably results from the general lack of roasted squash seeds on grocery store shelves. More so, from experience I’ve learned that many people don’t think of squash seeds as usable, or edible even. I don’t blame anyone for doing this it does look daunting to sort through the stringy clumps of squash innards to remove the seeds. It pains me, when I witness the preparation of any squash with edible seeds, to see the seeds tossed aside into the trash. My favorite part of the acorn squash would have to be the seeds. To keep this short and sweet, and move along to the recipe, let’s focus on the seeds. I have a recipe for acorn squash soup in the works, so I’ll dish more on the benefits of the squash itself in that post. High in vitamin C, potassium and manganese, acorn squash has a very low fructose content. is acorn squash.Īlso called pepper squash or Des Moines squash, acorn squash is notable for its predominately green and yellow-accented outer skin, bright yellow-orange flesh, and distinctively floral-like appearance when cut in half width-wise. One of the best (in my opinion) and most commonly found in grocery stores, farmer’s markets, etc. Butternut, spaghetti squash, pumpkin…the list goes on. Of all the things to look forward to in the Fall/Autumn months, winter squash is high on my list.
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