ACORN SQUASH · BUTTER · HERBS · CINNAMON
ROAST — 400°F
For a taste of fall anytime. Cut your squash in half, stem-to-stern, clean out seeds, and cut each half into four wedges. Balance wedges, skin side down, on a baking sheet. Dot with butter. Bake in a hot oven for about 25 minutes. They’re done when edges brown and squash is fork-tender. Serve with more butter, a little salt, maybe a sprinkle of cinnamon. Whatever warms your heart.
(When in doubt, add butter and/or salt.)
~10g net carbs per quarter of a whole, raw acorn squash