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Roasted Acorn Squash with Dates, Pumpkin Seeds and Goat Cheese

Ingredients

Units
  • 1 acorn squash, seeds removed, cut into wedges
  • 2 tablespoons ghee or palm shortening
  • 1/4 teaspoon Celtic sea salt
  • 1 cup Medjool dates, pits removed, cut into quarters
  • 4 cloves garlic, minced
  • 1/4 cup soaked and dehydrated pumpkin seeds (I use this recipe and omit the maple syrup)
  • 1/4 cup goat cheese (omit for Paleo/dairy-free)

Instructions

  1. Preheat oven to 400 degrees F and adjust rack to middle position. Place squash on a large baking sheet lined with parchment paper. Toss with ghee and sea salt. Roast for 30 minutes. Remove squash from oven and using a pair of tongs, carefully turn each piece of squash over. Sprinkle garlic and dates over squash. Roast for an additional 12 minutes. Cool for 10 minutes. Sprinkle with pumpkin seeds and goat cheese. Serve.

Nutrition