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  • Jefferson Adams

    Roasted Acorn Squash (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.

    The finished roasted acorn squash. Photo: CC--roens.Ingredients:
    2 acorn squash, halved and seeded
    2 tablespoons brown sugar
    3 tablespoons softened butter
    1 tablespoon maple syrup
    2 teaspoons ground nutmeg
    1 teaspoon ground cloves
    Pinch of salt and pepper



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    Directions:
    Preheat oven to 400° F.

    Arrange squash on a baking sheet.

    In a small bowl, combine brown sugar, butter, syrup, and spices. Rub mixture over the cut sides of the squash and bake skin-side down for up to 1 hour. Remove when squash is easily pierced with a fork.

    Serve warm.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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