Herb-Roasted Acorn Squash

Oxmoor House
Acorn squash is a winter squash that's ribbed and shaped like a giant acorn. It has dark green skin and orange flesh. The sweetness of the squash pairs well with savory fresh herbs.
4 servings (serving size: 2 wedges)


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2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 acorn squash (about 1 1/2 pounds)
Olive oil-flavored cooking spray


Prep: 11 Minutes
Cook: 24 Minutes

Preheat oven to 450°.

. Combine parsley and next 4 ingredients in a small bowl.

. Cut squash in half lengthwise. Discard seeds and membranes. Cut each half lengthwise into 4 wedges. Place wedges, cut sides up, in a large roasting pan. Coat squash with cooking spray; top with parsley mixture. Bake at 450° for 24 minutes, turning squash after 12 minutes.

Created date

March 2010

Nutritional Information

Calories 70
Fat 0.2 g
Satfat 0 g
Protein 1.5 g
Carbohydrate 18.1 g
Cholesterol 0 mg
Iron 1.4 mg
Sodium 124 mg
Caloriesfromfat 3 %
Fiber 2.7 g
Calcium 64 mg