FOR SQUASH:

1 acorn quash

2 tablespoons avocado oil 
1/2 teaspoon cinnamon 
1/2 teaspoon ground coriander
Sea salt to taste 

Preheat oven to 400. Using a sharp knife, halve the acorn squash and scoop out seeds. With the half facing down, slice into half-inch thick crescent moons. Place in large bowl and toss with oil and spices. Massage well with hands. Season with fine sea salt. Roast in oven for 20-25 minutes until browned and tender. Serve hot!

 

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