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Roasted Rosemary Squash


Roasted Rosemary Squash

Roasted Rosemary Squash
Prep time
Cook time
Total time
Serves: 2
  • 1 acorn squash
  • 1 Tbsp. fresh rosemary
  • ½ Tbsp. fresh sage
  • 2 Tbsp. tamari
  • 1 tsp. coconut oil
  1. Preheat oven to 375°F.
  2. Cut squash in half lengthwise, scoop out insides. Lightly oil inside of squash with coconut oil. Bake face down on baking sheet for 35 minutes. While squash bakes, chop herbs.
  3. When squash is finished baking flip right side up and place herbs inside squash. Turn oven to broil.
  4. Add 1 Tbsp. tamari to each squash and place back in the oven for 3- 5 minutes, until tops are brown. Serve right away. Serve alone or with rice or quinoa.


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