Roasted Acorn Squash
Serves 8-10|
Hands-On Time:
|
Total Time:
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
- Preheat oven to 425° F.
- 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.)
- 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.
- Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature.
Nutritional Information
- Per Serving
- Calories 116
- Calcium 41mg
- Carbohydrate 15g
- Cholesterol 0mg
- Fat 7g
- Fiber 2g
- Iron 1mg
- Protein 1mg
- Sat Fat 1g
- Sodium 195mg
What does this mean? See
Nutrition 101
.
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If pressed for time, use packages of presliced vegetables found at most supermarkets.
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