Roasted Acorn Squash

Real Simple
Roasted Acorn SquashRecipe
Photo: John Kernick
(serving size: serves 4)


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1 medium acorn squash
2 tablespoons olive oil
1/3 teaspoon kosher salt
1 tablespoon light brown sugar
1 tablespoon fresh thyme leave or 1 teaspoon dried


Heat oven to 400° F. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices. Toss with olive oil, salt, a few grinds of pepper, and brown sugar. Place on a baking sheet. Roast for 20 minutes, flipping the squash once halfway through. Remove from oven and sprinkle with thyme leaves.

Created date

July 2004

Nutritional Information

Calcium 41 mg
Calories 116
Caloriesfromfat 1 %
Carbohydrate 15 g
Cholesterol 0 mg
Fat 7 g
Fiber 2 g
Iron 1 mg
Protein 1 mg
Satfat 1 g
Sodium 195 mg