maple acorn squash
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| Serves | 4-6 |
| Prep time | 5 minutes |
| Cook time | 45 minutes |
| Total time | 50 minutes |
| Allergy | Tree Nuts |
| Dietary | Gluten Free, Paleo, Vegan, Vegetarian |
| Meal type | Appetizer, Dessert, Side Dish |
| Misc | Serve Hot |
Ingredients
- 1 acorn squash, halved & cleaned
- 2 Tbs. coconut oil, melted
- 2 Tbs. maple sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
Directions
| 1. | Preheat oven to 400 degrees. | |
| 2. | Place acorn squash face-down in a pan filled with 1/4" water. | |
| 3. | Bake for 35 minutes. | |
| 4. | Remove squash from oven, drain water off and flip squash in pan so it is face-up. | |
| 5. | Mix melted coconut oil and spices; brush onto squash flesh. | |
| 6. | Put squash back in oven for about 10 minutes or until sugar mixture is bubbly. | |
| 7. | Enjoy while it is hot! |
