Acorn squash recipe

Ingredients

• 6 ounces acorn squash
• 2 teaspoons coconut oil
• 1½ ounces shallots, chopped fine
• ½ teaspoon salt
• 4 ounces hazelnuts
• 3 ounces avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh dill
• ½ teaspoon basil
• ¼ teaspoon tarragon

1. Preheat oven to 400 degrees.
2. Lightly oil 4 x 8 baking pan with coconut oil.
3. Cut squash in half, remove seeds and discard.
4. Place squash halves in baking pan, cut side down, with ½ inch water. Bake for 40 minutes.
5. Take squash out of oven, and lower heat to 350 degrees.
6. When cool enough to handle, remove skin from squash, cut squash into 1” cubes.
7. Combine the shallots with the squash and transfer to baking pan.
8. In a blender, place hazelnuts, oil, dill, basil, tarragon, and salt.
9. Puree until smooth. Pour over squash and shallots, and bake for 20 minutes. Top with avocado.