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Acorn Squash Wedges

March 24, 2014

Missed the gym this morning after oversleeping by about 45 minutes. Not thrilled, but I’m trying to get better about listening to my body and sleeping that long after the alarm went off was probably a sign that I needed it. Of course this doesn’t mean I won’t be trying to make up for it tomorrow. That’s just crazy talk!

Also crazy is that I didn’t know that the skin on most winter squashes is edible. How have I gone through life not knowing this?! I experimented with an acorn squash today and sure enough – delicious! If you’re looking for a change from the typical roasted squash recipe, give this one a shot. It’s fantastic. The original was on one of my favourite sites ( I’ve changed it only slightly below.


  • 1 acorn squash
  • EVOO
  • Italian spice mix
  • Almond flour

Preheat the oven to 400 degrees. Cut the squash into wedges along the grooves and put in a big bowl. Pour in a couple of tablespoons of EVOO and toss to coat. Add in a tablespoon or so each of the flour and spice mix and toss to coat again. Add more of the spice and/or flour if required.

Put in the oven for about half an hour, turning half way through cooking.

SO YUMMY!! The skin gives it a certain something. They went perfectly with a turkey sausage and a big salad – think a foodie version of a hot dog and fries. So good that I’ve just decided they’re going to replace my baked root veggie “fries” until the winter squashes go the way of actual winter.


From → Recipes

One Comment
  1. YUMMY!!!! 🙂 Way cool!!

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