Roasted acorn squash gets a cozy anti-inflammatory boost with turmeric!
Naturally sweet acorn squash is complemented with ground turmeric for an anti-inflammatory side dish with a hint of savory flavor. Gluten-free, paleo-friendly, and made with just six ingredients, these acorn squash wedges are sure to become a fall time favorite.
Start by cutting the acorn squash in half, then scoop out the seeds and cut the flesh into 1-inch thick wedges.
Toss the wedges in coconut oil and ground turmeric, and then place them in a single layer on a baking sheet. Roast for about 45 minutes or until tender, flipping the wedges halfway through to allow the wedges to cook evenly.
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Once ready, sprinkle on salt to taste, throw on some fresh chopped parsley, and serve as a festive side dish to your favorite dinner!
Roasted Acorn Squash with Anti-Inflammatory Turmeric
Roasted Acorn Squash with Anti-Inflammatory Turmeric
Felicia LimTools
- Large bowl
- Rimmed baking sheet
Ingredients
- 1 acorn squash, halved, seeded and cut into 1-inch thick wedges
- 1 T ground turmeric
- 1 t pepper
- 2 T melted coconut oil
- Salt to taste
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the acorn squash wedges with the melted coconut oil and sprinkle with ground turmeric.
- Place the wedges cut-side down on a baking sheet in a single layer, and roast about 45 minutes or until tender, flipping the wedges over halfway through.
- Add salt to taste, sprinkle with fresh parsley and serve as a side.
Tip: You can garnish the squash wedges with fresh cilantro instead of parsley. Or add a pinch of ground chili powder on the wedges just before serving for a little kick!
Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)
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