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.
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.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.