Description:
Homemade Roasted Acorn Squash with coconut, pecans and apricot jam to get you in the mood for fall		Prep Time: 15 Min
		Cook Time: 1 Hour 15 Min
		Makes: 4 Servings
Notes:

Ingredients:

2 acorn squash, sliced in ¼ or ½, seeds removed

4-6 tablespoons butter, melted

2-3 tablespoons brown sugar

2-3 tablespoons apricot jam (orange marmalade will work too)

½ cup sweetened, shredded coconut (unsweetened is fine but increase brown sugar/jam to taste)

½ cup pecans, coarsely chopped

1 teaspoon salt

½ teaspoon pepper

½ teaspoon cinnamon

¼ teaspoon nutmeg

Directions:

1) Preheat oven to 400 degrees F

2) Place acorn squash in baking dish

3) Mix remaining ingredients in a small bowl and spoon mixture evenly into acorn squash

4) Add a few cups of water to the base of the baking dish, cover with foil and cook for 1 hour

5) Check for doneness by inserting a fork or knife

6) If done/nearly done, remove foil and bake remaining 15 minutes or until soft

7) Enjoy!