Make the most of the fall season with this healthy, and flavorful chili lime roasted acorn squash. It’s vegan, and Whole30 compliant!
Dish Count :: 1 Baking Sheet, 1 small bowl
If you’re like me, you’re taking a swan dive right into fall. It’s not all PSL’s, tall riding boots, vests and scarves… Okay, yes it is – who am I kidding – fall is my jam. But, I am also running head long into fall with my love of all things squash. It’s so versatile. Remember that time I made that Bourbon Golden Acorn Squash Pie?
*falls over dead*
Well this is another one for your must-make list.
And best of all, it’s Whole30 compliant. Which, to be honest – the first week was a real struggle. There was the predictable detox headache, and the cravings. And that Friday that my blessedly sweet coworker brought me an apple fritter because we made it through another week, and I had to just let it sit on my desk – huffing it’s deep fried fumes.
Then, the day I fell off the wagon and ate four Nilla wafers. Within five minutes, that guilt and the extreme stomach cramps overwhelmed me and I wanted to die. Or someone to come by with a long needled and promptly deflate me like a sad day old children’s fair balloon.
But as soon as it happened, I jumped back on the wagon. Now, I’m not going to say I’m starting from Day 1 all over again, but I will extend my experience a few more days, but this chili lime roasted acorn squash helps! Next month, Ben and I are going to the UK and Iceland for two weeks, and if I go too far, I’ll be doing my “reintroduction” phase right before the trip. And, I’m sorry I need to be fully reintroduced before I head over to the land of fish and chips, and cider, and beer, and afternoon tea with scones and cream.
Just being honest. But until then, I’m committing to this.
Are you trying Whole30 or any other diet? How is it going for you? I’m chronicling my daily struggles and victories on my Instagram Stories, so head over there and ‘gram me back!
Need more squash recipes? Try these!
Chili Lime Roasted Acorn Squash
1 tsp Kosher Salt
1/2 tsp Ground Pepper
Zest of 1 Lime
1/2 tsp Chili Powder
1/4 tsp Ground Cumin
3 Tbsp Olive Oil
1 Acorn Squash, Seeded and Cut into Wedges
Preheat oven to 350 degrees. In a small bowl, whisk together all seasonings. Brush the wedges of squash with olive oil and sprinkle with the seasoning on all sides.
Bake for 25-30 minutes, or until the squash is tender if you stick a fork through it. Serve immediately, or with a squeeze of lime for added kick.