Fall Roasted Squash & Seeds

With the October air and changing colorful leaves, it’s also time for squash. Squash is so easy to cook and fun to eat. The best part is there are so many different kinds and colors to choose from.

• I took 2 acorn squashes and sliced them open.
• Spoon the seeds out and save them to roast in the pan.
• In a pan, grease the pan with olive oil as well as to the squash halves.
• Put them in the oven at 400 degrees and bake for 30 minutes. Time will vary depending on the kind of squash.

It’s so flavorful and delicious addition to any meal as well as be the main dish. The roasted seeds are great on salads or a snack. Simply sprinkle brown palm sugar to make dessert!