Roasted Acorn Squash

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Sauteed in a bit of butter and then roasted with a sprinkling of salt, Roasted Acorn Squash is your answer to a quick, tasty side dish.

Yield: Serves 4 (serving size: 3 wedges)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 5.9g
  • Saturated fat: 3.7g
  • Sodium: 192mg

Ingredients

  • 1 acorn squash
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Preparation

  1. Preheat oven to 400°. Cut acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with salt. Place pan in oven; bake at 400° for 12 minutes or until tender.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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