Roasted Acorn Squash

Preheat the oven to 400°F and line a baking sheet with parchment. 2. Halve the squash through the stem end and scoop out the seeds. Score the flesh in a crosshatch about 1/2 inch deep. 3. Brush the flesh with coconut oil and maple syrup and sprinkle with cinnamon and salt. 4. Roast cut side up for 35 to 40 minutes until fork-tender and browned at the edges. 5. Top with chopped pecans if you like and serve in the skin.