Clean Eating: Roasted Acorn Squash (5 Ingredients)

Acorn squash is my favorite of all of the Fall varieties.  It reminds me of a cross between a pumpkin and a sweet potato.  Baked with the right flavors and spices it can be a delicious accompaniment to any Fall main dish.

Roasted Acorn Squash

• 2 acorn squash
• 2 teaspoons of honey or maple syrup (I did half and half)
• 2 teaspoons of orange juice
• 2 teaspoons coconut oil
• pinch of sea salt
• orange zest
• pumpkin pie spice

1. Prepare your squash by splitting it down the middle and using a spoon to clean out the seeds.
2. Place all 4 halves skin side down in a baking pan covered in foil (to reduce mess).
3. Mix the maple syrup (and/or honey), orange juice, coconut oil, sea salt, and orange zest together thoroughly.
4. Sprinkle with pumpkin pie spice.
5. Bake at 350 degrees for about an hour or until squash is soft enough to be easily cut through with a fork.

The delicious dish can also be baked in a crock pot however only 2 halves will fit in a crock pot at a time.

Check out more of my clean eating recipes HERE.

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