- 1 acorn squash
- 1 tbsp coconut oil
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp maple syrup
- Preheat oven to 375 degrees. Cover the inside of a casserole dish with aluminum foil for easy clean up. Place acorn squash in the microwave for 1 minute. (This will soften the squash enough to make cutting it in half easier).
- Cut acorn squash on half carefully, being sure to use a sharp knife that will easily pierce the tough rind. Scoop out seeds and discard.
- Brush coconut oil over all sides of the acorn squash (You may find it easier to microwave the coconut oil for a few seconds to soften it). Place squash open-side up in casserole dish. Sprinkle with cinnamon and nutmeg, then drizzle with honey. Pour about ½ cup of water in the bottom on the dish. Cover with another piece of foil.
- Cook for 40 minutes. Remove foil from the top of the squash and continue cooking for an additional 15 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy warm.
Sundy Brunch Winter Squash Beast Mode