I can't believe this was my first time making acorn squash. Before today I didn't even know what it looked like BUT I must say it's pretty gorgeous. 

Very up to date with the fall colors, know what I mean?

So just a disclaimer...I would never give you guys anything that was a major pain in the ass to cook or super expensive because that's just not what I'm into personally...OBVIOUSLY. 

This squash is SO easy to make. I've probably had a harder time trying to make a tuna sandwich so just relax and follow the instructions.

INSTRUCTIONS:

to begin, set your oven to BAKE at 400-degrees.

1.

Take your acorn squash, cut it straight in half & scoop out all of the seeds [ as pictured below].

2.

Cover the entire thing in coconut oil REALLY WELL. Also sprinkle it with however much nutmeg and cinnamon you want.

3. 

Flip the squash over face down onto a baking sheet AFTER you spray the baking sheet with coconut oil spray, PAM, or something similar. 

4. 

Bake for 20-30 minutes. Not all ovens are treated equally so we always suggest checking your squash every 10 minutes with a fork to see if it is soft yet. 

5.

Once you feel that it is ready, pull it out of the oven and carefully scoop the squash out.

Photography + Creative Direction by Valerie Noell of The Eternal Child

Go Back To: Fall Appetizers + A Rosemary Gin Delight