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 Oxmoor House

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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


  • 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


  1. Preheat oven to 450°.
  2. . Combine parsley and next 4 ingredients in a small bowl.
  3. . 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.
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