Roasted Acorn Squash
User Reviews
5.0
18 reviews
Excellent
Roasted Acorn Squash
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Roasting acorn squash is so easy, and it's my favorite way to enjoy this sweet fall squash, which caramelizes beautifully in the oven. Add to salads and pastas, or purée into soups.
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Ingredients
- 1 2- pound acorn squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Stand the squash up on a cutting board and slice off the top and bottom. Then cut the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into 1-inch-thick half moons.
- Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. Toss to evenly coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
301mg
(13%)
Potassium
1182mg
(34%)
Fiber
5g
(20%)
Vitamin A
1249IU
(25%)
Vitamin C
37mg
(41%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 301mg | 13% |
| Potassium | 1182mg | 25% |
| Fiber | 5g | 20% |
| Vitamin A | 1249IU | 25% |
| Vitamin C | 37mg | 41% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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