Is there anything better than something that looks like a heart to warm your heart? Sorry, couldn’t help myself.
In all seriousness (yes this is a very serious matter), roasted acorn squash is one of my favorite go-to veggies. It’s a great snack or side dish, it’s easy to make and super healthy!
All you need is:
LOVE. Sorry, couldn’t help myself again.
All you really need is:
– acorn squash
– olive oil (or coconut oil)
– salt, pepper
– garlic powder
All you do is:
slice the acorn squash in half using a large butcher knife.
scoops out the seeds & stringy stuff with a large spoon.
score with knife like a checkerboard.
spray with olive oil (or spread thin layer of coconut oil.)
sprinkle with salt, pepper, and garlic powder.
place on baking pan with edges. pour 1/4 inch water into pan.
(yes, the acorn squash sits right on the water!)
(yes, the acorn squash sits right on the water!)
bake at 400 degrees for one hour until golden brown.
and enjoy!
If you wanna get real fancy, you can top with a little Artisana Raw Coconut Butter. But be careful, you can’t just have a little of that stuff!
Also, if you prefer a sweeter alternative, you can skip the pepper and instead top with any combination of the following:
– cinnamon
– honey
– agave nectar
– coconut sugar
– and, of course, coconut butter!
Wintery goodness. A hassle-free dish for your (hopefully not) harried holiday season!
