What (your ingredients):
1 acorn squash
2 tablespoons butter
4 tablespoons sweet and spicy nuts (Trader Joe’s and Whole Foods has a few options)
2 tablespoons dried cranberries
How (your directions):
Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
Cut acorn squash in half, remove seeds and stringy flesh from center, then roast on lined baking sheet for 40 minutes.
Once acorn squash has finished roasting, place one half in each bowl.
In the center of each half, add 1 tablespoon butter, 2 tablespoons sweet and spicy nuts (I used pecans), and 1 tablespoon cranberries.
Why (the science): One serving of acorn squash provides 145% of your daily vitamin A needs, which is critical for helping your eyes absorb light and for supporting cell growth in your heart and lungs!