Roasted Acorn Squash

Photo: John Kernick
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 41mg
  • Calories: 116
  • Calories from fat: 1%
  • Carbohydrate: 15g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 195mg

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

Preparation

  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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