• 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
Preheat oven to 400°F.
Wash squash, and slice into 1/4-1/2-inch-thick slices.
Remove rosemary leaves from stem.
In a large bowl, coat squash with coconut oil, rosemary, cinnamon, nutmeg, salt and pepper.
Line a baking sheet with parchment paper.
Place squash slices on the parchment lined baking sheet. Leave room between the slices.
Bake in the oven for 20 minutes. Add a drizzle of honey or maple syrup, flip squash, bake for 15-20 more minutes.
Turn oven on broil for final 1-2 minutes before removing from oven and serving. Enjoy!