Roasted Acorn Squash

Preheat oven to 325ºF. Line a baking sheet with aluminum foil or parchment paper and set aside.

Slice acorn squash in half through the stem and remove the seeds. Lay flat, cut-side-down, and slice into 1 inch to 1½ inch slices, starting at the stem.

Lay the acorn squash slices out evenly on the baking sheet. Sprinkle with coconut sugar and kosher salt, then drizzle with the honey.

Roast for 40–50 minutes, until squash is tender and a fork pierces the flesh easily. (Remember, you can eat the skin!)

Note: Replace coconut sugar with an equal amount of brown sugar, if desired.