Roasted Acorn Squash

1. 1

   Preheat oven to 325u00b0F. Line a baking sheet with aluminum foil or parchment paper and set aside.

2. 2

   Slice acorn squash in half through the stem and remove the seeds. Lay flat, cut-side-down, and slice into 1 inch to 11/2 inch slices, starting at the stem.

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.