Roasted Acorn Squash

Roasted Acorn Squash
Lisa Thompson

Serves 8-10
preparation
20
minutes
cooking
50
minutes

Ingredients

2
medium acorn squashes (3 1/2 to 4 pounds)
3
tablespoons
butter
1/3
cup
brown sugar
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
10
sprigs
fresh thyme

Directions

  1. Preheat oven to 425° F.
  2. After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters. (Save the seeds to make a toasted snack, or toss them into Roasted Acorn Squash Salad.)
  3. Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, and pepper. Scatter on the thyme. Cover with foil and bake 20 minutes.
  4. Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature.

 

 

Sara Quessenberry
October 2004

Nutritional Information

  • Per Serving
  • Calories 116
  • Calcium 41 mg
  • Carbohydrate 15 g
  • Cholesterol 0 mg
  • Fat 7 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 1 mg
  • Sat Fat 1 g
  • Sodium 195 mg
What does this mean? See Nutrition 101.