Rosemary Roasted Acorn Squash

January 7, 2020





• 1 acorn squash, sliced 

• 1 Tbsp coconut oil 

• 4-5 sprigs fresh rosemary 

• 1/4 teaspoon cinnamon 

• 1/4 teaspoon nutmeg 

• drizzle of honey or maple syrup

• sea salt, black pepper



  1. Preheat oven to 400°F. 

  2. Wash squash, and slice into 1/4-1/2-inch-thick slices. 

  3. Remove rosemary leaves from stem. 

  4. In a large bowl, coat squash with coconut oil, rosemary, cinnamon, nutmeg, salt and pepper. 

  5. Line a baking sheet with parchment paper. 

  6. Place squash slices on the parchment lined baking sheet. Leave room between the slices.

  7. Bake in the oven for 20 minutes. Add a drizzle of honey or maple syrup, flip squash, bake for 15-20 more minutes. 

  8. Turn oven on broil for final 1-2 minutes before removing from oven and serving. Enjoy!



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