The autumnal glow of roasted acorn squash is second only to its ambrosial flavor.
1. Preheat oven to 350°F Using a big hefty knife, cut the squash in half.
2. Scoop out the seeds and discard them or save for later use.
3. Rub the inside and outside of the squash with coconut oil.
4. Place squash halves face down on a metal baking sheet.
5. Bake at 350°F for 40 to 60 minutes or until fork tender.
6. Serve.
You must be logged in to post a review.
This is the very best way to eat acorn squash!! I left the seeds in until after it was baked which made removal super easy. Also I added coconut oil to the cooked squash which created an incredible flavor! I highly recommend this recipe.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.