I love the fall and winter squashes out there. Butternut is a pretty popular one, but I think Acorn is my favorite. Some time soon, I will have to post a recipe I use for a sausage filled acorn squash, but this one is just a simple roasted acorn squash recipe.

When you look for an acorn squash, try to find one that seems heavy for it's size, dense. You want them to be firm, so if it's not, don't buy it. So firm and dense is ideal for ripeness. Now that you have your squash, let's get to roasting!

Preheat Oven to 400


1 Acorn Squash
Coconut oil (Olive oil or canola work ok too, but I prefer coconut)
Seasonings to taste


1. Cut the squash in half using a large, sharp knife.
2. Remove seeds from squash
3. Slice the squash in thin slices
4. Place the slices on a roasting pan and brush with oil
5. Season to taste (I like salt, pepper, garlic, and smoked paprika or some salt and cinnamon)
6. Roast for 7 minutes
7. Flip and roast for another 7 minutes
They will be soft when they are ready. And you will just eat them off the rind. SUPER YUMMY!!

As always tell us what you think!