Fall is approaching and squash is back in stock at markets and grocery stores. Acorn squash interestingly enough is an excellent source of vitamin C, but overall is highly nutrient dense.
- 1 acorn squash
- 1 tsp neutral flavored oil
- 1 tsp rosemary
- salt & pepper to taste
Preheat oven to 400°F. Cut squash into 1/2″ sections then remove seeds from the center. Line a baking sheet with parchment paper. Brush acorn squash rounds top and bottom with oil, sprinkle with seasonings.
Bake for 15 minutes, flip, bake another 15-18 minutes.