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Roasted Acorn Squash and Coconut

Yields1 Serving

 1 acorn squash, cut in half and length-wise
 ½ tsp cinnamon
 1 tbs coconut oil
 ½ tsp sea salt
 ¼ cup unsweetened, shredded and toasted coconut
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1. Preheat the oven to 400F/205C.

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2. Place the squash cut side down onto a rimmed baking sheet or a shallow baking dish.

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3. Add 1/4” of water to the baking sheet/dish

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4. Cook for 45 minutes until the peel becomes soft to the touch.

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5. Remove from the oven and turn it over carefully. Remove the squash from the peel and add the coconut oil, sea salt and cinnamon.

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6. Top with toasted coconut and serve.