Roasted Acorn Squash
User Reviews
5.0
3 reviews
Excellent
Roasted Acorn Squash
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Easy roasted acorn squash slices that are a delicious savory snack or side dish!
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Ingredients
- 1 acorn squash cut in half, seeds and strings scooped out
- 2 tablespoons olive oil
- 1 teaspoon Celtic or Himalayan salt
- 1 teaspoon fresh cracked black pepper
Instructions
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Wash acorn squash well using a spoonful of white vinegar and warm water, removing any dirt.
- Cut acorn squash in half, lengthwise, then scoop out strings and seeds from center cavity.
- Using a heavy, sharp knife, cut each squash half into thin ½” thick strips - they will look like rainbows/half moons.
- Add squash slices to a large bowl.
- Drizzle olive oil, salt, and pepper over squash, toss to evenly coat and season.
- Lay squash rings onto baking sheet lined with parchment paper, so they are not touching.
- Roast for 25-30 minutes, flipping once around 15 minutes, until soft and lightly browned.
- If squash cooks to golden brown faster, remove when browned.
- Sprinkle garlic salt, maldon salt flakes, aleppo pepper, za’atar, or sumac as desired to garnish.
- Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1/2 squash
Calories
179kcal
(9%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Sodium
780mg
(33%)
Fiber
5g
(20%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1/2 squash | |
| Calories | 179kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Sodium | 780mg | 33% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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