Roasted Squash

roasted-squash
Photo by Marcus Nilsson
Roasted Squash 5.0 1 5 1
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  • Serves 4 to 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 130 calories
    • Sat Fat 1.5 g
    • Cholesterol 0 mg
    • Sodium 240 mg
    • Protein 1 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 37 mg

1. Toss squash in the olive oil and salt and pepper. Cover with foil and cook at 350° F until almost soft, 30 minutes.

2. Uncover and cook until soft and golden brown,
 15 minutes more; cool. Refrigerate in an 
airtight container for up to 5 days. 


Tip: Combine the squash with a grain and Goes With Anything Kale Salad. Use it to top tacos, or reheat it 
and serve warm with pork or fish.

Ingredients

  1. Check 1 acorn or butternut squash, washed and cut into wedges
  2. Check 3 tablespoons olive oil
  3. Check salt and pepper

Directions

1. Toss squash in the olive oil and salt and pepper. Cover with foil and cook at 350° F until almost soft, 30 minutes.

2. Uncover and cook until soft and golden brown,
 15 minutes more; cool. Refrigerate in an 
airtight container for up to 5 days. 


Tip: Combine the squash with a grain and Goes With Anything Kale Salad. Use it to top tacos, or reheat it 
and serve warm with pork or fish.