Herb-Roasted Acorn Squash
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.
Yield: 4 servings (serving size: 2 wedges)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 70
- Fat: 0.2g
- Saturated fat: 0g
- Protein: 1.5g
- Carbohydrate: 18.1g
- Cholesterol: 0mg
- Iron: 1.4mg
- Sodium: 124mg
- Calories from fat: 3%
- Fiber: 2.7g
- Calcium: 64mg
Ingredients
- 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
Preparation
- 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.
Herb-Roasted Acorn Squash Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Oxmoor House
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