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Photo: Oxmoor House

Roasted Acorn Squash

Oxmoor House OCTOBER 2013

  • Yield: Serves 4 (serving size: 3 wedges)

Ingredients

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

Preparation

Preheat oven to 400°. Cut 1 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt 2 tablespoons butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on each side. Turn wedges; sprinkle with 1/4 teaspoon 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.

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 5.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 192mg
  • Calcium: 0.0mg
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Roasted Acorn Squash recipe

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