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Maple Spice Roasted Acorn Squash (Low-Carb, Paleo)

Avatar photoRhonda Cawthorn
My mom’s classic baked squash gets a cozy keto makeover, all glazed with maple syrup and kissed with golden turmeric.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sides
Cuisine American
Servings 8 servings
Calories 70 kcal

Ingredients
  

  • 1 2-pound acorn squash
  • 1 scoop Further Food turmeric tonic
  • 1 1/2 tablespoons sugar-free maple syrup divided
  • 1 1/2 tablespoons avocado oil or olive oil
  • 1/4 teaspoon salt
  • Pinch of pepper
  • Cinnamon or nutmeg optional, for dusting

Instructions
 

  • Preheat oven to 375°F.
  • Prep squash by slicing off ends. Stand on one side and cut it in half. Use a scraper or spoon to remove the seeds and strings from the center.
  • Slice the acorn squash into 1-inch slices. Lay flat on a baking sheet.
  • In a small bowl, whisk the turmeric tonic, 1 tablespoon of maple syrup, the oil, salt, and pepper.
  • Use a basting brush to coat both sides of every slice of squash. If desired, dust the tops with a little bit of cinnamon or nutmeg.
  • Roast for 20 minutes. Flip slices, drizzle with remaining 1/2 tablespoon maple syrup, and roast another 15 minutes.
  • Remove from oven, plate, and serve.

Nutrition

Calories: 70kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 0.3gSodium: 22mgFiber: 2g
Keyword acorn squash recipe, baked acorn squash, low carb acorn squash recipes, low carb squash recipes, roasted acorn squash, thanksgiving squash recipes
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