Roasted Acorn Squash

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Roasted Acorn SquashRecipe
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
Sauteed in a bit of butter and then roasted with a sprinkling of salt, Roasted Acorn Squash is your answer to a quick, tasty side dish.
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 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with salt. Place pan in oven; bake at 400° for 12 minutes or until tender.

Created date

February 2012

Nutritional Information

Calories 94
Fat 5.9 g
Satfat 3.7 g
Sodium 192 mg