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Easy Autumn Acorn Squash
Ahhh… the flavors and feels of fall are so special, aren't they?!
In my last trip to the Farmer's Market, my friend and I selected some wonderful winter squash, including this acorn squash.
Acorn squash has wonderful fiber, mineral content and B vitamins that can be enjoyed in anything from soup to roasted and on salads!
This recipe uses only 5 ingredients, and you can watch the video on it too!
Happy cooking!
Easy Autumn Acorn Squash
serves 2-4
1 acorn squash, halved and seeded (keep seeds for roasting later)
dash of REAL® salt
dash of Cinnamon
1/8 teaspoon organic Orange zest
1-2 teaspoons Heavenly Blood Orange Olive Oil
Preheat the oven to 375 degrees.
Wash, dry and cut the acorn squash in half. Scoop out the seeds, and save them for roasting later, if desired.
Season the squash halves with the salt and cinnamon, rubbing it in with your fingers- give that squash some love! :)
Place the squash cut side down into a glass baking dish. Cook for 35-45 minutes, until tender.
Remove from oven and season with extra cinnamon, if desired, orange zest and blood orange olive oil.
Serve as is, or use as a soup bowl, salad bowl, or roasted veggie bowl!
Enjoy!
