Rating: 3 stars
78 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 25
  • 1 star values: 6
Sara Quessenberry

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Credit: Lisa Thompson

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 8-10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425° F.

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  • 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.

Nutrition Facts

calcium 41mg; 116 calories; carbohydrates 15g; fat 7g; fiber 2g; iron 1mg; protein 1mg; saturated fat 1g; sodium 195mg.
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