Baking up these Roasted Acorn Squash Slices is as simple as cutting & coring a squash with a few sprinkles of ginger and a drizzle of maple syrup. It takes less than 5 minutes of prep until they're in the oven and it's hands-off from there!
If you love easy squash dishes, check out my sauteed butternut squash and air fried delicata squash fries.
Jump to:
✔️ Why this recipe is great
Easy Paleo Dessert: for a low histamine dessert without grains, dairy, or gluten, this baked maple acorn squash is surprisingly satisfying. It's also very simple, requiring just 5 minutes of prep time, as the high temperatures and long bake time do all the work to caramelize acorn squash for you.
Low Sugar, High Fiber: Because it's a low histamine fruit, acorn squash is high in fiber and low in sugar. Even with the addition of a bit of maple syrup, this is still a very healthy dessert option, particularly high in vitamin C.
🍯 Ingredients
Acorn Squash: distinct from the similar-looking kabocha squash, this low histamine winter squash has edible skin and an even milder flavor than its roasted butternut squash cousin.
Coconut Oil: coconut oil may have a mild smell, but you can’t taste it at all on the squash. If you need to substitute, other mild low histamine cooking oils like ghee or avocado oil would be the next best options.
Maple Syrup: this sticky stuff helps the squash caramelize over the time it's in the oven. The only decent low histamine sweeteners you could use instead are honey and date syrup.
Ginger Powder: possibly the best-known low histamine spice, ginger is the sharp, mildly sweet root of a flower. It’s an incredibly healthy low histamine spice that's been used for thousands of years in dishes both sweet and savory.
See recipe card for full information on ingredients and quantities.
📝 Substitutions and variations
- Acorn Squash: you could also follow this exact recipe with butternut or kabocha squash, if acorn squash is unavailable.
- Coconut Oil: for a more savory roasted acorn squash, try using a different oil, like frozen lard or ghee.
- Maple Syrup: the best substitutes for maple syrup in this recipe are honey, agave syrup, or brown sugar.
- Ginger Powder: you could use ½ teaspoon fresh or frozen grated ginger root in place of the powdered ginger, if unavailable.
With Herbs - a blend of fresh chopped sage, thyme, and rosemary would make a great swap for the ginger and maple syrup, unquestionably pushing this dish into the savory side.
Garlic Butter Acorn Squash - halving the maple syrup, adding one grated clove of garlic, and using butter in place of the coconut oil would make for a delicious savory acorn squash dish.
🔪 How to roast acorn squash slices: step-by-step instructions
Step 1. Preheat the oven to 400°F (205°C) and wash the squash, and then microwave it for up to 1 minute to soften it, if needed.
Step 2. Cut the squash in half (image 1) and scoop out the insides (image 2); there's no need to peel it as long as you've washed it.
Step 3. Cut each side into strips (image 3), around 8-10 pieces per half, and then place the slices on a tray with the flat sides down (image 5).
Step 4. Brush on or drizzle over half your coconut oil (image 4), and then bake your squash for 10 minutes. Meanwhile, mix your ginger powder, salt, and maple syrup into a sauce, and set aside (image 6).
Step 5. Once your timer goes off, take the slices out of the oven and flip each one over. Brush on the other half of the coconut oil, then brush or drizzle them with the maple mixture (image 7), and bake them for 25-30 more minutes (image 8). Serve warm.
👨🏻🍳 Expert notes & tips
Buy Organic: And clean the squash super well, even though they're organic, because the squash's skin helps to keep the squash moist while cooking it at such a high heat.
Adding Cinnamon: You can add ¼ teaspoon of cinnamon if tolerated, and I really recommend it for the big flavor added by a tiny amount.
🥘 Freezing and reheating
To freeze this sliced baked acorn squash, portion it into air-tight containers and keep frozen for up to 6 months, ideally in single servings to avoid refreezing it as you cut off chunks to reheat.
Thankfully, even if it's been awhile since it was frozen, acorn squash can reheat quite quickly. Simply put the squash on a tray in the toaster oven or air fryer and reheat for 4-5 minutes on high heat or over medium heat on the stovetop (or in the microwave on medium power for 1 ½ to 2 minutes).
❓ What to serve with roast acorn squash
🙋🏻♂️ Frequently asked questions
Acorn squash contains carbohydrates, which can raise blood sugar levels, but it also has a high fiber content that can help modulate any blood sugar spikes. To limit any spikes in blood sugar, try pairing the squash with a high-protein main dish.
To cut an acorn squash for roasting, first slice the squash in half from stem to tip, then scoop out the seeds and stringy insides. You can then cut the halves into thin slices, wedges, or cubes - depending on your preference - before roasting.
Whether or not to peel squash before roasting depends on the type of squash and personal preference. For acorn squash, the skin is edible and softens during roasting, so peeling is optional. However, if you prefer a smoother texture, you can peel the squash using a vegetable peeler or knife.
Comparing acorn squash to butternut squash, both are nutritious but have different nutrient profiles. Acorn squash has fewer calories and less sugar than butternut squash, while butternut squash has more vitamin A and often a sweeter taste.
Roasted squash can become mushy if it's overcooked, cut into pieces that are too small, or if there's too much moisture in the oven or on the squash. To prevent mushiness, ensure the squash is cut into uniform, larger pieces and roast it until it's just fork-tender, not falling apart. Additionally, avoid overcrowding the pan to allow for proper heat circulation and moisture evaporation.
Yes! Frozen acorn squash reheats easily on the stovetop or in the microwave, though my favorite is the toaster oven. Just be sure to freeze it in smaller servings if you don't plan to reheat the leftovers all at once.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Roasted Acorn Squash Slices (Maple Ginger)
Equipment
- Silicone Baking Mat
- pastry brush
Ingredients
- 1 medium acorn squash ~1 ¼ lbs. or 600g
- 1 Tablespoon coconut oil
- 1 ½ Tablespoons maple syrup
- ½ teaspoon ginger powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400°F (205°C) and wash the squash, and then microwave it for up to 1 minute to soften it, if needed.
- Cut the squash in half and scoop out the insides; there's no need to peel it as long as you've washed it.
- Cut each side into strips, around 8-10 pieces per half, and then place the slices on a tray with the flat sides down.
- Brush on or drizzle over half your coconut oil, and then bake your squash for 10 minutes. Meanwhile, mix your ginger powder, salt, and maple syrup into a sauce, and set aside.
- Once your timer goes off, take the slices out of the oven and flip each one over. Brush on th eother half of the coconut oil, then brush or drizzle them with the maple mixture, and bake them for 25-30 more minutes. Serve warm.
Notes
Nutrition
Save this post for later!
Comments
No Comments