Roasted Acorn Squash

Roasted Acorn SquashRecipe
Photo: John Kernick


(serving size: serves 4)

Recipe from

Real Simple

Nutritional 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


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


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.