• Dr. Nancy Bertelmann

Roasted Acorn Squash with Turmeric


Are you looking for something different to add as a side dish to your holiday meals? Well, look no further than this gluten-free, paleo-friendly, 6-ingredient recipe that adds in one of our most favorite herbs, Turmeric! Acorn Squash is a naturally sweet vegetable that is often forgotten about. But once you pair it with ground turmeric, you’ll find that you’ve just found your new favorite holiday side dish. Bonus, the ground turmeric will give your body an anti-inflammatory boost!


Cut your acorn squash in half, then scoop out the seeds and cut the flesh into 1-inch thick wedges. Gently toss your wedges in the melted coconut oil and ground turmeric. Place them in a single layer on a rimmed baking sheet. You’ll want to roast the wedges for about 45 minutes or until tender. Be sure to flip the wedges halfway through to allow the wedges to cook evenly. Once they’re ready to serve, sprinkle on salt to taste and garnish with chopped parsley. If you’re not a fan of parsley, then garnish the wedges with freshly chopped cilantro. Or for a little extra kick, you can add a pinch of chili powder to the wedges just before serving. Recipe Via: PaleoHacks

Ingredients:

1 Acorn squash, halved, seeded & cut into 1-inch thick wedges

1 Tablespoon ground turmeric

1 teaspoon pepper

2 Tablespoon melted coconut oil

Salt to taste

Fresh chopped parsley, for garnish

Instructions:

1. Preheat the oven to 425F

2. In a large bowl, toss acorn squash wedges with the melted coconut oil and sprinkle with ground turmeric.

3. Place the wedges cut-side down on the baking sheet in a single layer, and roast for about 45 minutes or until tender. Flip the wedges over halfway through.

4. Add salt to taste, sprinkle with fresh parsley and serve.

**You can garnish the 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**

Prep Time: 10 mins. Cook Time: 45 mins. Yields: 2 Servings