GutRx Almond Crusted Acorn Squash

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Using a sharp knife slice the squash between each ridge into wedges. Set aside.Mix together the flour, thyme, salt and fresh ground pepper in a small bowl and set aside. In a large bowl, toss the acorn wedges with the coconut oil until well coated. Sprinkle the herb almond mixture over the wedges until evenly coated. Place the almond crusted acorn wedges onto the baking sheet, making sure they do no overlap. Bake for 30 minutes or until tender and golden.