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Spiced acorn squash

Prep Time15 mins
Cook Time25 mins
Course: Side Dish
Keyword: acorn squash, AIP, autoimmune paleo, dairy-free, egg-free, fall, gluten-free, keto, low-allergen, nut-free, paleo, spices, squash, thanksgiving, vegan, vegetarian
Servings: 6



  • Preheat the oven to 350F convection or 400F conventional. Prepare a baking sheet with parchment paper or a silicone baking mat.
  • Using a large cutting board and sharp chef’s knife, slice off the top of the squash.
  • Lay the squash on the cut side, so it’s stable, and cut it down the middle, following the lines on the squash.
  • Scoop out the seeds and reserve for roasting.
  • Slice each half into ½-inch wedges.
  • In a large bowl, toss the squash with the melted coconut oil, salt and spices.
  • Lay out the squash in a single layer and bake for 15 minutes.
  • Flip and bake 10 minutes more, or until slightly golden and easily pierced with a fork.