Cut the acorn squash in half and remove the seeds. Thinly slice the acorn squash with a mandoline slicer or knife and add to a large bowl. I found it easier to use a sharp knife.
In a small bowl mix together the coconut oil, rosemary, thyme and sage. Pour the spice mixture over the acorn squash and toss until fully coated.
Place the squash in a cast iron skillet in any formation and cook for 45 minutes.
Serve immediately!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/12/12/skillet-roasted-acorn-squash/