I am the first to admit that I like my savory foods for main meals and my sweet foods for desserts but every once in a while I will make an exception. That exception falls with these delicious maple roasted acorn squash! I am thinking these would be a perfect side dish during the fall and holiday months to go alongside a Thanksgiving, Hanukkah or Christmas menu. It’s important to note that not all FODMAP foods are created equal. Acorn squash is a more moderate to high FODMAP food so if Oligos or Polyols are a trigger for you, make sure to remain in the safe serving size of 1/4 cup. Be cautious and careful to how you react as everyone is different. I am okay with up to 1/2 cup but that’s me!
Looking for other side dish recipes? Check out a few of my favorites: risotto, Asian green beans and smashed potatoes.
PrintMaple Roasted Acorn Squash
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Description
A delicious side dish with a hint of sweetness.
Ingredients
- 1 medium-sized acorn squash
- Drizzle of extra virgin olive oil
- Salt and pepper, to taste
- Drizzle of maple syrup
Instructions
- Preheat oven to 400 degrees.
- Safely cut the acorn squash in half (removing the seeds in the middle) and cut into 1 inch thick rings.
- Place squash rings on a parchment or aluminum foil lined baking sheet.
- Generously drizzle olive oil, maple syrup, salt and pepper on the top of the acorn squash rings.
- Bake for 25-30 minutes until golden brown.
Notes
This is a moderate to high FODMAP recipe so if Oligos or Polyols are a trigger for you make sure to remain in the safe serving size of 1/4 cup.
Keywords: FODMAP side dish, FODMAP vegetable, thanksgiving side dish