The Pioneer Woman Tasty Kitchen
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Roasted Acorn Squash

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The autumnal glow of roasted acorn squash is second only to its ambrosial flavor.

Ingredients

  • 1  Acorn Squash
  • 1 teaspoon Coconut Oil

Preparation

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.

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Profile photo of adobesol

adobesol on 12.29.2012

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.

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