Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Adam Hickman
Recipe by Oxmoor House October 2013

Gallery

Oxmoor House

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef's Notes

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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

94 calories; fat 5.9g; saturated fat 3.7g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 192mg; calcium 0mg.
Advertisement
Advertisement