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Roasted Acorn Squash with Anti-Inflammatory Turmeric-AIP
Servings 2
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Nutrition Information
calories 217
carbohydrate 25g
protein 2g
fat 14g
saturated fat 12g
sodium 118mg
potassium 829mg
fiber 4g
Ingredients
- 1 medium acorn squash halved, seeded and cut into 1-inch thick wedges
- 1 tablespoon(s) turmeric
- 2 tablespoon(s) coconut oil melted
- 1/8 teaspoon(s) sea salt to taste
- 1 tablespoon(s) parsley, fresh chopped, for garnish
Instructions
- Preheat the oven to 425 F.
- In a large bowl, toss the acorn squash wedges with the melted coconut oil and sprinkle with ground turmeric.
- Place the wedges cut-side down on a baking sheet in a single layer, and roast about 45 minutes or until tender, flipping the wedges over halfway through.
- Add salt to taste, sprinkle with fresh parsley and serve as a side.