Acorn Squash Wedges

There is a reason why squash season is my favorite season, and it's not just because of this fruit and its buttery flavor...

(MIND BLOWN!) Squash is actually a fruit!

​Time for a botany lesson: All squash, summer and winter, are considered fruit because they carry the plant's seeds.

Adding squash to your diet is a great way to get more vitamin C, vitamin A and other antioxidant compounds. We all know that antioxidants, like vitamin C, help boost our immune system, protecting us against the common cold and other illnesses. Which is why it makes sense that summer and fall are the main harvest times for squash. I guess Mother Nature meant for us to eat squash in these particular seasons, to boost our immune system before the cold season ahead.

Winter squash types in particular -acorn, spaghetti, butternut, kabocha, etc- are also great storage foods, they can keep up to a few months in a cool basement... I wonder if that's why they call these types "Winter Squash"?

Just a little food for thought before nourishing your body with this tasty recipe.

P.S. There is a squash called "Fairytale Pumpkin Squash" and it looks like Cinderella's carriage. I swear. Google it.

Acorn Squash Wedges 

Ingredients

• 1 acorn squash 
• 2-3 tbs melted coconut oil
• Sea Salt and black pepper 

Directions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil.
2. Slice the acorn squash in half and remove the seeds. Then slice each half into wedges. 
3. Arrange the wedges onto the pan, brush each slice with melted coconut oil and season with sea salt and pepper on each side. Bake for 20 minutes, turn each slice over, and then bake for another 20 minutes.