Few foods say “it’s fall” quite like roasted squash, especially when they’re prepared like this. ‘Nuff said.
Roasted Acorn Squash
1 acorn squash
2 tablespoons butter or coconut oil
Kosher salt, ground pepper, and ground cinnamon
Preheat oven to 375 degrees. Cut squash in half and scoop out seeds. Place halves on baking sheet cut sides up. Place one tablespoon butter or coconut oil in each half; season with salt, pepper, and cinnamon to taste. Bake until tender (about 45 minutes, depending on the size of the squash), basting with the melted butter every 15 minutes. To serve, cut into halves again (as in image above) and eat by scraping the squash off the rind.