Acorn squash roasted until the edges caramelize, then finished with a drizzle of honey and a scatter of tart dried cranberries. It's a fall side dish that leans hard into fiber, thanks to the squash's flesh and skin, and the natural sweetness means you don't need much added sugar to make it feel like dessert. Set it and forget it for most of the cook time.
Ingredients
- 2 acorn squash, halved and seeded
- 3 tablespoons olive oil
- 2 tablespoons dried cranberries
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Brush squash halves with olive oil and season with salt and pepper.
- Roast cut-side down for 30-35 minutes until tender.
- Flip, drizzle with honey, and top with dried cranberries.
- Roast another 5 minutes.
Nutrition Facts (per serving)
| Calories | 190 |
| Total fat | 10g |
| Total carbohydrates | 26g |
| Dietary fiber | 4g |
| Protein | 2g |
| Sodium | 140mg |
Why This Is Good for Your Gut
Acorn squash is a good source of soluble fiber and pectin, which beneficial gut bacteria ferment into short-chain fatty acids that help maintain a healthy gut lining. Cranberries contain proanthocyanidins, polyphenol compounds linked to supporting a favorable balance of gut bacteria. The fiber content also helps slow sugar absorption from the added honey.
A side dish that tastes like dessert and still shows up for your gut lining. Rare combo. It's also a great addition to a holiday spread built for little ones — see feeding kids for gut health at dinner.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
