Name: Roasted Acorn Squash with Brown Sugar Glaze
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 medium acorn squash; 5 oz chicken breast; 1 tbsp olive oil; 1 tbsp coconut sugar; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Nutrition

Per serving

488 calories

Protein: 39g; 30% of calories
Carbs: 53g; 41% of calories
Fat: 17g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully cut the acorn squash in half from stem to point and scoop out the seeds with a spoon.
In a small bowl, whisk together half of the olive oil, the coconut sugar, and the ground cinnamon.
Brush the flesh of the squash halves with the sugar mixture and place them cut-side up on the baking sheet.
Season the chicken breast with the remaining olive oil, sea salt, black pepper, and fresh thyme.
Place the squash in the oven and roast for 15 minutes.
Add the chicken breast to the same baking sheet and continue roasting for another 20 minutes until the squash is fork-tender and the chicken reaches an internal temperature of 165°F.
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the glazed squash.

Nutrition

Ingredients

Instructions

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