Roasting Acorn Squash

Brainless...brains...brainsssssssss

Roasted Acorn Squash

1 acorn squash, seeds and pulp removed and quartered (drawn and quartered!)

4 teaspoons coconut oil, melted

Preheat oven to 400 degrees Fahrenheit.  Line a cookie sheet with aluminum foil and spray with nonstick spray.  Arrange the squash on the sheet with space between each slice and drizzle coconut oil over each quarter.  Bake for 35-40 minutes or until tender.  You can eat the squash flesh right off the skin or scoop the flesh off the skin once completely cool.  Squash flesh freezes well.

Heh heh heh…flesh.