I'm a summer loving kind of lady...however when the leaves change and melon isn't in season, I turn into a major squash girl. Acorn squash in particular wins for the entire autumn season in my book. Though acorn squash is delicious in many forms, the only way to really do it right is to roast it in slices. Roasted acorn squash slices are perfect for dips (hummus, nut butters, dairy-free yogurt, need I say more?), soup and salad toppers, or let's be real to snack on straight off the baking tray. Whatever way you choose to enjoy, be sure to save those seeds and do something equally yummy with them!
- Acorn Squash
- Olive oil (or oil of choice: avo or coconut work perfectly!)
- Sea salt
- Preheat your oven to 425F
- Cut the very top + the very "butt" of the squash off
- Now your squash can stand on one of it's flat surfaces
- Cut the squash in half length wise
- Scoop those seed out (AND CLEAN + SAVE THEM!)
- Face each squash seed cavity side down
- Cut your squash into 1/4 inch slices
- Lie your slices on a baking sheet that has been covered with parchment paper
- Drizzle with olive oil and a dash of sea salt + nutmeg
- Roast those babes for 20-25 mins -- flip -- roast for another 20 mins
Enjoy as you wish + let me know what fun sweet//savory dip combos you come up with, I'm always looking for new flavor ideas!