Roasted Acorn Squash

I recently have expanded my squash horizons. I have tried yellow, green, spaghetti, butternut… But not acorn. I spotted it when out shopping with my dad and after hearing many things about it, decided to just buy it, cook it up and give it my own review. ☺️

Acorn squash is more nutrient dense than most types of summer squash. It’s full of vitamins and minerals- especially vitamin C which helps  prevent against heart disease, cancer, hypertension, and osteoarthritis. This squash also contains vitamins A, B-6, niacin, folate, and thiamine.
The flesh is soft, mellow, and slightly sweet that pairs well with spices such as nutmeg and cinnamon. Oh, and you know me, what isn’t good with peanut butter? 🙊🍯
What to do:
  • Preheat oven to 400 F.
  • Cut squash into 1/2-1 inch thick slices. 
  • Remove any seeds and strings in the center. 
  • Toss slices with cinnamon (optional: sweetener or brown sugar)
  • Spray both sides with coconut oil.
  • Place on greased baking sheet & bake for 20 minutes.
  • Flip the rings over and bake another 5-10 minutes.

**Friendly reminder: don’t eat the skin…. You could try, but I don’t think you would feel too well later.**

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