- Calories 94
- Fat 5.9g
- Satfat 3.7g
- Sodium 192mg
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.
How to Make It
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.
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.
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laebrown's Review
If you've got a tasty squash, you've got a tasty squash. This is definitely the best way to cook that squash, and will give it a buttery, salty edge without detracting at all from its squashiness flavor. I could see taking the roasted squash and pureeing it, if you wanted to go that route, but it's really good as is. If you have a not-tasty squash, this recipe will probably be horrible, and that's just all there is to it!
London1's Review