1 winter squash (butternut, acorn, kabocha)
Coconut oil, melted to brush the squash
Himalayan sea salt and pepper to taste
Heat oven to 400°F. Cut the squash in half and remove the seeds with a spoon. Brush each half with coconut oil and sprinkle with salt and pepper. Place face down on parchment paper and bake for 20-35 minutes until face side of squash is caramelized and tender.
Option to scoop out flesh and mash, stuff the each halve with cooked protein, or serve ½ C.-1 C. sliced as a slide.