Roasted Acorn Squash Recipe

I can’t stress this enough, this recipe is meant as a treat. It packs 15 carbs for a cup. However, if you are like me and in the maintaining phase, it’s fine.

I usually save this for a day I know I’m going to be lifting weights and can allow 5 extra carbs for the day. Usually I keep my carbs somewhere around 50 per day. (maintaining) If I want to lose weight, I’ll lower that to 20 – 25 a day. This diet has worked for me for years and the only way I’ve managed to stay as thin as I have.

Yay, genetics!

Without further ado, let’s check out the recipe:


  • 1 acorn squash
  • 2 tbsp melted grass-fed butter
  • 2 tbsp brown sugar (swerve or sukrin gold I like best)
  • Pinch of salt on each half
  • 2 tsp of cinnamon (optional)


Pre-heat your oven to 400°

After you cut your acorn squash in half (with a sharp knife, watch your fingers!) and scoop out all the seeds and innards─ Score the top of it around 1/4 to 1/2 inch deep, like this:

Image result for scored acorn squash

On a rimmed baking sheet, place each half hollow side up.

Drizzle the melted butter on each half equally.

Next, sprinkle 1 tbsp brown sugar, 1 tsp cinnamon, and a pinch of salt on each half.

Place in the oven for 45 – 55 mins. Just keep an eye on it and make sure it gets golden, but not over-done.


A wonderful, healthy treat for Fall.

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