1 acorn squash

2t coconut oil

1T maple syrup (optional)

Dash of salt

Ground cinnamon

Preheat the oven to 400f.

Using a sharp, sturdy chef’s knife, carefully cut the acorn squash in half.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.

Place the squash halves cut side up in a roasting pan. Pour 1/4 inch of water into the bottom of the pan so that the squash doesn’t burn or dry out.

Rub 1t coconut oil on the insides of each half.

Drizzle 1/2T maple syrup into the center of each half.

Sprinkle with a dash of salt and ground cinnamon to taste.

Bake at 400f for about 1 hour to 1 hour and 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through.

Air Fryer -> 15 minutes at 350f upside down, then flip cut side up and 10 minutes at 400f.