Maple Roasted Acorn Squash

1 acorn squash, seeded and sliced

2 Tbsp melted coconut oil

¼ cup maple syrup

Salt and pepper, to taste

Pomegranate seeds (for garnish)


Heat oven (or toaster/convection oven) to 425°F.

Place squash on a parchment-lined baking sheet. Drizzle with coconut oil and maple. Salt and pepper to taste.

Roast for 20-25 minutes (or for 12-18 minutes in convection oven) until squash is easily pierced with a fork. Garnish with pomegranate arils and enjoy.