Roasted Acorn Squash

• 1 acorn squash
• 1 teaspoon coconut oil

1. Using a big hefty knife, cut the squash in half
2. Scoop out the seeds and discard or save for later use
3. Rub inside and out of squash with coconut oil
4. Place face down on a metal baking sheet
5. Bake at 350° for 40 to 60 minutes
6. Serve

I serve my squash with ground cinnamon and a touch of additional coconut oil. It tastes like an ambrosial dessert, even though squash is a healthy (and lower calorie) food.

Here are some recipes that use roasted squash; please note, I use squash and pumpkin quite interchangeably in my recipes: