Calories: 180 Proteins: 2 Carbs: 22 Fibers: 2 Fats: 14 Serves: 4 Total time: 30M
1/4 cup BBF Avocado Oil
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1/2 tsp kosher salt
2 acorn squash (small to medium sized)
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1. Preheat the oven to 425°F. Slice the top and bottom off the squash, then stand it upright on a flat end and cut it into 1-inch-thick rings. Scoop out the seeds with a spoon. 2. Place the squash slices on a baking sheet and drizzle with avocado oil. Sprinkle with herbs and bake for 20 to 25 minutes, or until soft and lightly golden on top. 3. Transfer the roasted acorn squash to a serving platter. 4. Enjoy your Baked Butternut Squash Rings!
