It is the simple things in life that bring us comfort and happiness, right?! I would sure like to think so. The sweet and savory scents that flow out of the oven as you roast an acorn squash is a little bit of lovely torture.
Keeping the ingredients minimal and simple are important here. Why you ask? #1 so it takes you less time to cook #2 allows you more time with your family and friends.
Roasted Acorn Squash
~ 1 acorn squash
~ 1 tablespoon coconut oil
~ 2 tablespoon brown sugar
~ 2 teaspoons maple syrup
~ 1/2 cup crushed pecans
Preheat the oven to 400 degrees F.
Using a sharp chef’s knife, carefully cut the acorn squash in half. Please be careful when you are cutting. The more control and awareness you have the better.
Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn’t burn or get dried out in the oven.
Rub a half teaspoon of coconut oil into the insides of each half. Sprinkle with a little salt. Put a 1/4 of a cup of crushed pecans into the center of squash. Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.
Bake to an hour or hour and fifteen minutes or until the tops of the squash are beautifully browned. Remove from the oven and let cool for a few minutes before digging in.