Roasted Acorn Squash

This recipe is inspired by one of my old roommates, for those nights when you want something warm, comforting, and healthy, but you don't want to put in too much effort. I made it the other day when I was working from home. I didn't have a whole ton of time to spend on prepping food, because I had to get work done, plus I didn't have many ingredients to work with. I had an acorn squash that had been sitting there for a while and I didn't quite know what to do with it. Then I remembered the countless roasted squash (I'm pretty sure the only thing she used the oven for) that my roommate used to make and inspiration struck!

This is recipe is about as easy as you can get. Slice the squash, scoop out the seeds, add some fat and sugar, and roast until soft. My roommate normally put butter on it, but I decided to use coconut oil. I don't generally have vegan butter on hand. I prefer to replace it with something less processed than fake butter.

This recipe hit the spot! Basically just vegetables with a little bit of decadence - perfect for a light lunch.

You could also serve it as a side dish to a larger meal.

Ingredients:
1 Acorn Squash
2 teaspoons Brown Sugar
2 Tablespoons Coconut Oil

Instructions:
Preheat oven to 400 degrees.

Slice acorn squash in half and scoop out the seeds. Spread one tablespoon of coconut oil over each half of the squash. Make sure to coat the squash evenly to prevent burnt spots. Sprinkle one tablespoon of brown sugar on each of the squash.

Roast for at least 40 minutes. Cooking time will vary based on the size of your squash. I saw many recipes that recommended roasting for at least an hour, but my squash were too small and were starting to burn after 40 minutes.
You should be able to eat the squash with just a fork when it's done.

Serve and enjoy!