Roasted Acorn Squash

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 52kcal

Ingredients

  • 2 cups Acorn Squash diced into bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Allspice
  • 1/2 tsp Ground nutmeg
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • Cut the acorn squash in half and remove the seeds using a spoon. Then cut the squash into wedges.
  • Toss the squash with oil, allspice, nutmeg, salt and pepper (nutmeg is very strong so use sparingly). Then place on a foil-lined baking sheet.
  • Roast in the oven until the squash is tender and lightly browned for about 20 minutes. Serve.

Nutrition

Calories: 52kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 295mg | Fiber: 1g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg

Roasted Acorn Squash

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 52 kcal

Ingredients
 
 

  • 2 cups Acorn Squash diced into bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Allspice
  • 1/2 tsp Ground nutmeg

Instructions
 

  • Preheat oven to 375°F.
  • Cut the acorn squash in half and remove the seeds using a spoon. Then cut the squash into wedges.
  • Toss the squash with oil, allspice, nutmeg, salt and pepper (nutmeg is very strong so use sparingly). Then place on a foil-lined baking sheet.
  • Roast in the oven until the squash is tender and lightly browned for about 20 minutes. Serve.

Nutrition

Calories: 52kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 295mgFiber: 1gVitamin A: 312IUVitamin C: 9mgCalcium: 28mgIron: 1mg
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