Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Roasted Acorn Squash
Rocked and Roasted with Honey, Arugula, Red Onion, and Toasted Pumpkin Seeds
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Appetizer, Side Dish, Snack
Cuisine
American
Servings
2
people
Equipment
Baking sheet
Ingredients
1
Whole
Acorn Squash
washed, cut in half, seeds removed
1
Bottle
Olive Oil
4
Tbsp
Honey
optional, sugar free when not used
2
Cups
Arugula
¼
Cup
Red Onion
sliced thin
¼
Cup
Sweet Onion
sliced thin
¾
Cup
Peppers
sliced thin
1
Pkg
Shitaki Mushrooms
sliced
1
Handful
Pumpkin Seeds
toasted
Instructions
Preheat oven to 375°F.
Grease a small baking pan, place the acorn squash halves into the pan.
Rub Olive Oil over the entire inside and edges of squash; season with salt and pepper.
Place 2 Tablespoons of honey in the bottom of each squash half; then add the onions, peppers and mushrooms between the 2 halves.
Place the baking pan into the heated oven for roughly 45 minutes or until golden. Take out of the oven and let set for 5 minutes.
Add Arugula to the halves, mix slightly with a fork and top with toasted pumpkin seeds.
Notes
Recipe is considered sugar free if optional honey is not used.
Keyword
gluten free, sugar free, vegan, vegetarian