This low calorie, low fat, and low carb roasted acorn squash is sure to be a crowd pleaser this Thanksgiving. Sugar free maple syrup and a special turmeric spice blend make this 4 ingredient low carb roasted acorn squash an easy but show stopping low carb side dish for any family meal!
This post is sponsored by my good friends at Further Food. All opinions, recipes, and photos are my own.
The holiday season tis upon us! There’s something about the holidays that really gets my creative cooking juices flowing.
I tend to gravitate towards more impressive and unique recipes during Thanksgiving and Christmas.
Of course, I do enjoy the classics as well, but I seem to get a bit more exotic in my cooking this time of year. I suppose it’s the food blogger/recipe creator in me.
I love products with versatility like the Further Food Superfood Turmeric. It’s just as delicious in baked goods (like my chai muffins) as it is in chai lattes!
With Thanksgiving coming up, and my itch to try something new in the kitchen, I decided to try my hand at a roasted acorn squash using the turmeric tonic and a few other simple ingredients.
The result couldn’t have been more autumnal! The squash was sweet, slightly caramelized, and had a beautiful blend of warm spices thanks to the Further Food turmeric blend!
If you’re looking for a dish to wow your guests this holiday season, then this easy maple spiced low carb roasted acorn squash is the perfect low carb side dish for you!
The Best Low Carb Roasted Acorn Squash Recipe
And here’s why:
- Only 4 ingredients
- Minimal preparation
- Sweet and spice in every bite
- Wow factor without the fuss
- Fantastic accompaniment on any Thanksgiving table
- Health benefits of Further Food Superfood Turmeric
Making Your Own Low Carb Roasted Acorn Squash
Acorn squash is a pretty vegetable. And pretty food just tastes better, right?!
Truth be told, prior to creating this recipe, I had never eaten acorn squash. I’m not sure why because I love most squash.
Acorn squash is naturally sweet. I would say it falls somewhere between pumpkin and butternut.
But, it is the only squash that gives your pretty scalloped edges!
Making this low carb maple spice roasted acorn squash is easy as pie!
Start by slicing the ends off of the squash so it sits flat on a cutting board. Then, cut in half like you would a spaghetti squash.
Use a melon scooper or something similar to scoop out the seeds and strings from the center.
Now, you’ll flip your squash over and slice into about 1″ slices. Don’t worry about peeling them either!
It takes only a few seconds to whisk together the glaze and brush it on both sides of the squash. Then, you just roast, flip, and roast a little longer.
Optional: after roasting and right before serving, drizzle with a little more sugar free maple syrup (or honey if you’re so inclined)
Seriously, this recipe couldn’t be easier!
Why Use Further Food Superfood Turmeric In This Acorn Squash Recipe?
Because it’s fantastic, that’s why!
No really, the superfood turmeric is a blend of turmeric, ginger, clove, black pepper, cinnamon, and cardamom (plus a few other non-spices) so it is incredibly aromatic and flavorful.
Of course, I could have individually measured each of those spices out but trying to get the perfect blend would have been more laborious.
Around here, we like food that tastes like a million bucks without the work! Fuss free and family friend is the goal!
Using the Further Food Superfood Turmeric cuts down the prep time significantly! Bonus: it’s sugar free, preservative free, soy free, and vegan friendly.
Imagine a butternut squash soup with a little bit of those spices mentioned above mixed in! Yum!
The daily turmeric tonic is a great addition to your cupboard!
Serving Your Maple Spice Roasted Acorn Squash
Isn’t that just a glorious plate of food? It doesn’t even need a garnish! All you need is a pretty platter.
This acorn squash recipe would pair beautifully with a turkey, cranberry sauce, and dressing for Thanksgiving.
No matter how or to whom you serve this low carb roasted acorn squash, it is sure to steal the show!
- (1) 2 pound acorn squash
- 1 scoop further food turmeric tonic
- 1.5 tablespoons avocado oil (or olive oil)
- 1.5 tablespoons sugar free maple syrup
- 1/4 teaspoon salt
- pinch of pepper
- cinnamon or nutmeg (optional, for dusting)
- Preheat oven to 375 degrees.
- Prep squash by slicing off ends. Stand on one side and cut in half. Use a scraper or spoon to remove the seeds and strings from the center.
- Slice the acorn squash into about 1″ slices. Lay flat on a baking sheet.
- In a small bowl, whisk the turmeric tonic, 1 tablespoon of maple syrup, oil, salt, and pepper.
- Use a basting brush to coat both sides of every slice of squash. If desired, dust the tops with a little bit of cinnamon or nutmeg.
- Roast for 20 minutes. Flip slices, drizzle with remaining 1/2 tablespoon maple syrup, and roast another 15 minutes.
- Remove from oven, plate, and serve.
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Yield: 8 Serving Size: about 2 slices
Amount Per Serving: Calories: 79 Total Fat: 2.7g Carbohydrates: 14.5g Net Carbohydrates: 10.2g Fiber: 4.3g Protein: 0.9g