Put the Olive Oil Away
Really! Olive oil is being replaced with a superfood oil, Coconut. Each has benefits;
however, the benefits of coconut oil rock the socks off of the olive oil! We have been
pinning the scoop on our Pinterest boards. Here are infographics from our site
Baked Acorn Squash.
Now that you know the benefits, you can replace your regular oil with coconut oil.
Today, we share how to use coconut oil for roasting acorn squash. It’s starting to
feel like fall, and that means it is time to break out the fall flavors. Squash and
pumpkin is a perfect fall side dish.
Recipe for Roasted Acorn Squash
Roasted Acorn Squash with Coconut Oil
Slice the squash in half (remove seeds and strings)
Rub with coconut oil (1/2 teaspoon melted)
Rub with 1 tbsp of maple syrup
Sprinkle with Cayenne Pepper
Sprinkle with Fresh Rosemary
Bake for 45 minutes at 425 degrees or until tender
Note:
For the newbie cooks be sure to remove the seeds and membranes from the squash.
It tastes better when you take the seeds out. Otherwise, this is a simple coconut oil
recipe for beginners. Feel free to substitute black (table) pepper and add a little garlic.
The maple syrup blends perfectly with the coconut oil to make it the perfect savory
side, and the coconut oil gives it a light refreshing non-oily taste that is healthy for you.
