Recipe: Acorn Squash 2 Ways

Acorn Squash 2 ways:

I actually use this recipe for almost all squash (except spaghetti squash), so you can even interchange them if you can’t find it! 

This is one of my favorite things to do because the middle of my days are so packed, I don’t usually have a ton of time to cook a full meal for lunch, so having leftovers is crucial

Here’s what you need:

1 Acorn Squash (or whatever squash you have)

2-3 tbsp Avocado Oil

Sea Salt

Pumpkin Spice Seasoning (or cinnamon, cumin, and nutmeg)

Here’s what you do:

>> Cut the squash in half, then cut each half into ½ inch slices 

>> Toss squash with avocado oil, salt, & pumpkin pie spice in a bowl until each slice looks like its covered with oil and has a little bit of salt and spice on it

>> Put in the air fryer for 20-25 minutes on 400 degrees

>> Eat some now, save some for later! 

Literally that simple, and you can repurpose this side of squash into a bowl tomorrow for lunch or dinner (or even breakfast!) 

You can cook with the skin on, but when you eat it, make sure to remove the skin! 

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