I've only recently discovered acorn squash, so while I'm sure there's more you can do with it, this is a perfect and simple way to serve it! I made no changes and thought it was delicious. I've served it with steak and salmon - can't go wrong.
Roasted Acorn Squash
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.
More From Cooking Light
- Calories: 94
- Fat: 5.9g
- Saturated fat: 3.7g
- Sodium: 192mg
- 1 acorn squash
- 2 tablespoons butter
- 1/4 teaspoon salt
- 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.
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