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| Photo credit: courtneyem.com |
ROASTED ACORN SQUASH WEDGES
Paleo / Whole 30 compliant
Serves 2
1 medium squash (1.5 lbs.)
Olive or grapeseed oil
Sea salt and freshly ground pepper
* Preheat oven to 400 degrees F.
* Oil a baking sheet or line it with aluminum foil.
* Wash squash under cold water then cut in half lengthwise, scoop out the seeds. Cut each half into thirds or six equal slices.
* Brush the squash insides with olive oil and season with sea salt and pepper.
* Place with a cut side down on the prepared baking sheet.
* Roast for 20 minutes then turn over so the opposite cut side is down. Continue to roast another 15-20 minutes until tender and lightly browned.
* Remove from oven. Serve immediately (Yes, the squash skin is edible and delicious!)
* Refrigerate leftovers in a sealed glass container.
Recipe: w.lynne
Taste. Enjoy. Share.
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Cut squash in half lengthwise and scoop out seeds. Cut each half in half again lengthwise. Brush the cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet. Roast for 20 minutes, turn the squash over so the opposite cut side is down, and continue roasting until tender, 15 to 20 minutes more.