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Roasted Acorn Squash

Photo: John Kernick
Yield (serving size: serves 4)

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

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