Acorn Squash is one of the first of the winter squashes to come into season and it can be so easy and flavorful to add to your fall menu. This recipe uses a delicious maple glaze with fresh rosemary to get your tastebuds ready for fall. Serve it as a side to any fall dish or top it on a salad like my Maple Fall Salad.

Servings: 12-15
Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

¼ cup coconut oil, melted
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
½ teaspoon sea salt.
1 acorn squash, thinly sliced and roasted

Directions

1. Preheat the oven to 375 F degrees.

2. Wash and slice the ends off the acorn squash. Slice it in half through the center and remove the seeds with a spoon.

3. Slice into 1/2 slices and place on a parchment lined baking sheet

4. In a small bowl mix together the melted coconut oil, cinnamon, nutmeg, maple syrup and salt and use a pastry brush and coat both sides of the squash

5. Place in the oven and roast for 15-20min and then flip the pieces and roast another 15-20 min.

6. Enjoy as a side with a baked fish or top on my Maple Roasted Fall Salad.