Roasted acorn squash

by Earthwalker | Oct 8, 2012 | Columnists, Elana's Gluten-Free Pantry, Featured | 1 comment

Roasted winter squash, a golden harbinger of the chilly season to come.
photo provided courtesy of elanaspantry.com

I’m obsessed with winter squash, especially when it’s roasted. Acorn squash is one of my favorite vegetables in the entire world. My younger son likes it just as much as I do. In fact, he and I ate so much squash when he was a baby that he had a nice orange glow to him from an (over) abundance of beta carotene.

Now he’s bigger and he still likes squash. Sometimes I make it just for the two of us. My husband and older son are not quite the squash fans that my younger son and I are.

For me winter squash is just one more amazing vegetable in the cornucopia of naturally (healthy) gluten free foods. So when people tell you it’s a challenge to be gluten free, remind them of squash and maybe tell them that life just isn’t that hard (at least when it comes to gluten free). Now go get yourself some squash and bake it up!

ingredients
1 acorn squash
1 teaspoon coconut oil

directions

Using a big hefty knife, cut the squash in half
Scoop out the seeds and discard or save for later use
Rub inside and out of squash with coconut oil
Place face down on a metal baking sheet
Bake at 350° for 40 to 60 minutes
Serve

I serve my squash with ground cinnamon and a touch of additional coconut oil. It tastes like an ambrosial dessert, even though squash is a healthy (and lower calorie) food.

makes 1 squash

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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