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Roasted Acorn Squash

Roasted Acorn Squash
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Serves 8-10| Hands-On Time: | Total Time:



  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.
By November, 2004

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 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.