Side Dish: Herb Crusted Acorn Squash
- 1 medium acorn squash (or any other kind of winter squash you’d prefer)
- 3 tablespoons grass fed butter (or coconut oil, lard, etc.)
- 1/2 cup almond flour/meal
- 1 tablespoon fresh parsley, minced (dried would work, too)
- 1 tablespoon fresh thyme, minced (dried would work, too)
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- pinch of pepper
- Preheat oven to 400 degrees.
- Cut acorn squash in half, lengthwise. Use a spoon to remove the seeds. Cut the acorn squash between the ridges or about 1/4-1/2 inch slices. I kept the skin on because it is edible but you can peel the skin before cooking, if you like.
- In a large mixing bowl melt 3 tablespoons of butter. Place the acorn squash slices in the butter and mix until well coated.
- In a small bowl, mix together almond flour, parsley, thyme, garlic powder, salt and pepper.
- Sprinkle the almond flour mixture into the large bowl with the acorn squash and toss with hands to coat.
- Place coated slices on a parchment paper or silpat lined baking sheet.
- Place in oven and bake for 30 minutes.