The fall has brought an abundance of squash. I’m actually starting to get a little tired of squash- but its still a great staple in a paleo diet. On a typical weeknight, there is definitely a source of protein, a green vegetable or two and every once in a while, squash or sweet potato.
Paleo enthusiasts warn against having too many sweet potatoes. They are still carbs but they are rich in nutrients. Its recommended to have them on days you are craving starch or even if you have a craving in general. The key is satisfaction.
Served up alongside a good steak and some garlicky sauteed swiss chard, the acorn squash completed this meal without making us feel bloated or overly full.
Ingredients: Serves 2
1 acorn squash
2 tbsp butter
1 tbsp pure maple syrup
sprinkle of sea salt
Preheat the oven to 450*.
Slice the acorn squash in half and scoop out the seeds. Dont toss the seeds- they can be washed and roasted and taste just like pumpkin seeds!.
Arrange the acorn squash halves on a cookie sheet. Rub 1 tbsp of butter on each half of the squash. Drizzle 1/s tbsp of maple syrup on each half and sprinkle with sea salt.
Its completely acceptable to eat the skins of the acorn squash if its cleaned properly and organic. While I didnt on this particular occassion, i totally love the skins!