Acorn squash roasted in its own skin makes for an easy, low-effort side that looks impressive on the table. Its soluble fiber is gentle on digestion, and a scattering of crispy sage and pecans on top brings texture and a little extra fiber of its own. This kind of gentle, well-tolerated side is a good fit if you're following a low-FODMAP diet.
Ingredients
- 2 acorn squash, halved and seeded
- 3 tbsp olive oil, divided
- 2 tbsp maple syrup
- Fresh sage leaves
- 1/3 cup pecans, roughly chopped
- Salt and pepper
Instructions
- Preheat oven to 200C. Slice each squash half into wedges. Toss with 2 tbsp olive oil, maple syrup, salt, and pepper. Spread on a baking sheet.
- Roast 30-35 minutes, flipping halfway, until tender and caramelized at the edges.
- Meanwhile, heat remaining olive oil in a small pan. Fry sage leaves for 30-60 seconds until crisp. Remove and drain on a paper towel. Toast pecans in the same pan for 2 minutes.
- Arrange roasted squash on a serving plate. Scatter crispy sage and toasted pecans over the top.
Nutrition Facts (per serving)
| Calories | 220 |
| Total fat | 13g |
| Total carbohydrates | 26g |
| Dietary fiber | 5g |
| Protein | 2g |
| Sodium | 90mg |
Why This Is Good for Your Gut
Acorn squash provides soluble fiber that's gentle and easily digestible, along with beta-carotene supporting gut lining integrity. Pecans contribute additional fiber and healthy fats. A comforting fall side dish that doesn't require much active cooking time.
Leave the skin on the squash wedges. It's completely edible once roasted and adds a bit more fiber to each bite. For more roasted vegetable sides in the same spirit, try our Kombucha Glazed Roasted Carrots or Dukkah Crusted Roasted Beets.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
