Autumn Spiced Acorn Squash

Serves 2.



  1. Preheat the oven to 375 degrees
  2. Cut an acorn squash in half, then clean out the seeds. Slice each half into 1/4 inch slices.
  3. In a bowl, melt the coconut oil until it is just in liquid form.  Whisk in the maple syrup then toss the slices of acorn squash in the oil and syrup mixture to coat.
  4. Lay the squash in a single layer on a lined baking sheet.
  5. Sprinkle generously with cinnamon and sage {more generously with the cinnamon than what is portrayed in the photos above. Trust me.).
  6. Season with nutmeg, salt and pepper.
  7. Bake for 15-20 minutes, until fork tender.
  8. Serve immediately or store in the refrigerator for up to 5 days.
© The Realistic Nutritionist 2018  •