Roasted Acorn Squash

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Prep: 10 min :: Cook Time: 40-50 min :: Serves: 1

Ingredients

• Two small or medium sized acorn squash
• 2 tbs ghee (or butter)
• 4 tbs maple syrup
• Ground cinnamon
• Ground ginger
• Fresh cracked black pepper
• 1/2 tsp salt
• Extra-virgin olive oil

While preheating oven to 350 degrees, cut acorn squash in half from top to bottom (the stem marks the top). Using a large spoon, scoop out and discard the seeds and stringy layer of pulp.

Place squash hollow-side-up on a rimmed sheet pan. In each half of acorn squash add 1/2 tablespoon of ghee and 1 tablespoon of maple syrup.

Drizzle olive oil along the flat surface (rim) of the squash (or rub rim with a little ghee instead), and sprinkle a dash of cinnamon, ground ginger, salt and pepper all over the squash. Ground fennel and cardamom would work as well.

Roast in oven for 40-50 minutes depending on the size of the squash. Your squash is ready when you can easily sick a fork through the squash. Serve immediately with a fork or spoon. I like to eat mine with a spoon.

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