Side Dish: Herb Crusted Acorn Squash

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1 medium acorn squash (or any other kind of winter squash you’d prefer)

3 tablespoons grass fed butter (or coconut oil, lard, etc.)

½ cup almond flour/meal

1 tablespoon fresh parsley, minced (dried would work, too)

1 tablespoon fresh thyme, minced (dried would work, too)

1 teaspoon garlic powder

½ teaspoon coarse sea salt

Pinch of pepper

Preheat oven to 400 degrees.
Cut acorn squash in half, lengthwise. Use a spoon to remove the seeds. Cut the acorn squash between the ridges or about ¼-½ inch slices. I kept the skin on because it is edible but you can peel the skin before cooking, if you like.
In a large mixing bowl melt 3 tablespoons of butter. Place the acorn squash slices in the butter and mix until well coated.
In a small bowl, mix together almond flour, parsley, thyme, garlic powder, salt and pepper.
Sprinkle the almond flour mixture into the large bowl with the acorn squash and toss with hands to coat.
Place coated slices on a parchment paper or silpat lined baking sheet.
Place in oven and bake for 30 minutes.