Sage Scented Baked Acorn Squash Recipe Smells Like Fall (3 Ingredients) by Donna John

Are you like me and get bored with the same old vegetables available in the produce section? Instead of grabbing my usual broccoli, green beans and zucchini this week, I picked up a beautiful acorn squash.

According to Healthline, acorn squash is "a type of winter squash that belongs to the cucurbitaceaeor gourd family, which also includes pumpkin, butternut squash and zucchini ... Acorn squash has sweet, yellow-orange flesh that has a slightly nutty flavor. It grows in many countries throughout the world, and is especially popular in North America."

Photo credit: under license from BigStock

Not only will you enjoy the taste this winter squash, but acorn squash has health benefits, too. Besides being low in calories, acorn squash is high in fiber, vitamin C, vitamin B6, folate, iron, magnesium, potassium and manganese. Read about the health benefits of fiber, the health benefits of vitamin C and the health benefits of iron.

Photo credit: Donna John

This easy baked acorn squash recipe is so easy! The nutty squash is simply seasoned with that herb that reminds me of fall: sage. Here is your gluten-free shopping list for this vegetable side dish recipe: acorn squash, ground sage and olive oil.

Photo credit: Donna John

Depending on the size of the squash, the vegan side dish bakes up in about 40 minutes. Serve the squash wedges as a side dish for dinner with your favorite proteins. I served mine with a skillet chicken breast and a fresh salad.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 

Ingredients 

• 1 acorn squash
• ground sage, to taste
• olive oil, for drizzling

Here's how to make it: 

1. Cut the squash in half or into fourths, depending on the size. (I cut mine into wedges.) Put the squash into a baking dish.
   
2. Season the squash with salt and pepper to taste, then sprinkle with desired amount of sage and drizzle with some olive oil.
   
3. Bake in a preheated 350-degree F oven for about 40 minutes, or until the squash is golden and tender. (You should be able to run a sharp knife easily through the flesh.)
   
4. Serve, drizzling with some of the cooking liquid. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

Photo credit: Donna John

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