GutRx Almond Crusted Acorn Squash

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  • 1 medium Acorn Squash - cut in half lengthwise, and seeded
  • 0.5 cup Almond Meal
  • 1 tablespoon Fresh Thyme - minced,and rosemary
  • 0.5 teaspoon Sea Salt
  • 1 pinch Ground Black Pepper - finely
  • 3 tablespoon Coconut Oil - melted
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper. Using a sharp knife slice the squash between each ridge into wedges. Set aside.
  • Mix together the flour, thyme, salt and fresh ground pepper in a small bowl and set aside. In a large bowl, toss the acorn wedges with the coconut oil until well coated. Sprinkle the herb almond mixture over the wedges until evenly coated.
  • Place the almond crusted acorn wedges onto the baking sheet, making sure they do no overlap. Bake for 30 minutes or until tender and golden.


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