Everything you need in a roasted acorn squash recipe and more!
- 2 acorn squash
- 1 teaspoon of salt, divided
- 2 teaspoons olive oil
- 1 tablespoon allulose or sugar of choice (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coffee
- 4 tablespoons butter
- Preheat oven to 400F.
- Cut your squash(es) in half then spoon out the seeds. Use a knife to cut a shallow criss-cross pattern in the meat of the squash. Brush the inside with olive oil, and sprinkle with 1/2 teaspoon salt. Place on a sheet pan and roast cut side up. Set timer for 30 minutes.
- In a small bowl or ramekin mix the remaining salt with the sugar and spices. At the 30 minute mark sprinkle the seasoning mix generously on the meat of the squash. Close the oven and roast another 10 minutes or until they are very tender with browned bits (see the pictures).
- Make the brown butter. Heat a small saucepot over medium heat. Add in the 4 tablespoons of butter, cut up into pieces so it melts evenly. Whisk continuously. It will bubble, then foam, then you will see it get brown on the bottom of the pot. Remove it while it’s a light brown color. Continue whisking it and pour it into a jar, ramekin, etc.
- Remove your squash from the oven and pour the brown butter over it! Dig in!
- To make this Whole30, omit the sugar. Use ghee instead of butter for the brown butter.
- To make this AIP use coconut sugar, cinnamon, ground ginger, and carob for the seasoning. Instead of brown butter sauce, use Toasted Coconut Butter.
- For me low carb or keto folks if you have 1/4 squash (half of a half) this recipe is 9.5 net carbs (13g total).
- To make it vegan use Miyoko’s Creamery Butter for the Brown Butter or Toasted Coconut Butter
- Serving Size: Half a Squash
- Calories: 210
- Sugar: 5g
- Sodium: 97.5g
- Fat: 14g
- Carbohydrates: 26.3g
- Fiber: 7.2g
- Protein: 1.9g
Keywords: Roasted Acorn Squash with Brown Butter