Roasted Acorn Squash

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Photo by Lisa Thompson
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  • Serves 8-10
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    Nutritional Information

    Per Serving

    • Calories 116 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 195 mg
    • Protein 1 mg
    • Carbohydrate 15 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 41 mg

Steamed Halibut with Kale and Walnuts

Ingredients

  1. Check 2 medium acorn squashes (3 1/2 to 4 pounds)
  2. Check 3 tablespoons butter
  3. Check 1/3 cup brown sugar
  4. Check 1 teaspoon kosher salt
  5. Check 1/2 teaspoon freshly ground black pepper
  6. Check 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.