Acorn Squash Crescents

2		acorn squashes
3  tablespoons		T. olive oil
2  tablespoons		Sugar Free Maple Syrup
1/3  cup		C. coconut sugar
1/2  cup		C. raw pecans
1/2  teaspoon		t. salt
1/8  teaspoon		t. cayenne

Tip: For nutritional information on all the ingredients in Acorn Squash Crescents just click on each ingredient name. Then adjust the serving size for any Acorn Squash Crescents ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400. Line a large rimmed baking sheet with parchment paper & spray lightly with oven spray.

Cut acorn squashes in half & remove seeds. Cut into 1” slices.

Blend pecans in blender until coarsely ground. Mix with other dry ingredients in a bowl.

Mix olive oil and agave nectar in a bowl.

Brush one side with the olive oil mixture and then turn and brush the other. Dip in the pecan mixture so both sides are covered. Lay crescents in single layer in prepared pan.

Bake till fork tender, 15-25 minutes.