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.