Wednesday, July 1, 2015

Roasted Acorn Squash with Brussel Sprouts (AIP, Paleo)

Sometimes it's fun to try your favorite foods in different ways. Usually I just bake my acorn squash in halves and stuff it with meat or other veggies. However, this time I decided to ditch the shell, chopped up the squash it in to bite size pieces and mix in some brussel sprouts. I coated them all with bacon fat, because, I mean it's bacon fat, but you can use your favorite fat of choice. This is a delicious side to go with your favorite protein and a fun new way to try this versatile squash.

Roasted Acorn Squash with Brussel Sprouts


  • 2 acorn squash, peeled and diced
  • 1 lb fresh or frozen brussel sprouts, halved or quartered if really big
  • 2 tablespoons warmed bacon fat (or your fat of choice)
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder


  1. Preheat oven to 450 degrees.
  2. Add prepped acorn squash and brussel sprouts to a cooking sheet.
  3. Drizzle veggies with bacon fat and top with spices. Toss until completely covered.
  4. Place in preheated oven for 30 mins, stir once, half way through.
  5. Remove from oven and serve immediately.

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