Roasted Acorn Squash with Pecans
You’ll be amazed how this Roasted Acorn Squash with Pecans satisfies a sweet tooth without the sugar! Bake extra so that you can take half to work for a healthy snack.
- 3 Acorn Squashes (halved vertically. Remove seeds)
- 12 tablespoons pecan halves
- 3 tablespoons coconut oil
- cinnamon
- Halve and clean the squash then position on baking pan, round side down, cut side up
- Put 1/2 tablespoon coconut oil in the center of each squash half and rub a bit of that oil around the cut side of squash
- Add 2 tablespoons pecans to the center of each squash half
- Very lightly dust each open squash with cinnamon
- Bake 400 F for 1 hour, or until squash is soft to pierce with a fork
- Let cool for 10 minutes before serving