Paleo Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients.
The Paleo Italian Stuffed Mushrooms I made last week were just so stinkin’ delicious, I knew I had to come up with more brilliant ways to use the pork panko I got from ShopAIP. And thus, another star was born.
Let me introduce you to this Paleo Herb-Roasted Acorn Squash. It’s a super simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.
Make it for your next holiday side dish. Then sit back and delight in all your friends and family asking you for the recipe.
this recipe!
How to make Paleo Herb-Roasted Acorn Squash
First, gather your ingredients:
- 2 medium acorn squash
- 2 Tbsp avocado oil
- 1/3 cup pork panko
- 1 1/2 tsp Italian seasoning
- 1 tsp dried minced onion
- 1/2 tsp garlic powder
- sea salt to taste
Preheat your oven to 400ºF. While it preheats, prep the acorn squash.
Cut the top and bottom off of each acorn squash, cut in half lengthwise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through, for even cooking.
This dish is best served immediately. If you have any leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, just pop them back in the oven for a few minutes to warm through and crisp up again.
Other recipes to try
For more recipes to bring to your next holiday gathering, try a few of these:
The Best Paleo Italian Stuffed Mushrooms
Holiday Kale Salad with Maple-Balsamic Dressing
5-Ingredient Crockpot Apple Crumble (AIP, Paleo)
If you enjoyed this Paleo Herb-Roasted Acorn Squash, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.
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Paleo Herb-Roasted Acorn Squash (GF, DF, AIP)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Roast
- Diet: Gluten Free
Description
Paleo Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients.
Ingredients
- 2 medium acorn squash
- 2 Tbsp avocado oil
- 1/3 cup pork panko
- 1 1/2 tsp Italian seasoning
- 1 tsp dried minced onion
- 1/2 tsp garlic powder
- sea salt to taste
Instructions
- Preheat oven to 400ºF.
- Cut the top and bottom off of each acorn squash, cut in half lengthwise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
- In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
- Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through, for even cooking.
Equipment
mixing bowls
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cutting board
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chef’s knife
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measuring spoons
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measuring cups
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Best served immediately. If you have any leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, just pop them back in the oven for a few minutes to warm through and crisp up again.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 162
- Fat: 8.2g
- Carbohydrates: 23g
- Fiber: 3.3g
- Protein: 2.6g
Keywords: acorn squash, side dish, winter squash, Christmas side dish, Thanksgiving side dish
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