Roasted Acorn Squash

Oxmoor House
Roasted Acorn SquashRecipe
Photo: Oxmoor House
Serves 4 (serving size: 3 wedges)


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1 acorn squash
2 tablespoons butter
1/4 teaspoon salt


Preheat oven to 400°. Cut 1 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt 2 tablespoons butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on each side. Turn wedges; sprinkle with 1/4 teaspoon salt. Place pan in oven; bake at 400° for 12 minutes or until tender.

Created date

September 2013

Nutritional Information

Calories 94
Fat 5.9 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 192 mg
Calcium 0.0 mg