Roasted Acorn Squash
Called winter squash because they can be stored for use during the winter. They are harvested mature, when the skin and seeds have become hard. Some varieties are pumpkin, Hubbard, butternut, acorn, and spaghetti squash. Low in calories, fat-free, rich in vitamins, minerals and fiber. The darker the flesh, the higher the amount of Vitamin A.
Ingredients
- 1 acorn squash (1 large or 2 small) about 2 lbs total
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp oil vegetable or olive
- 2 tbsp brown sugar or maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- ¼ tsp red pepper flakes or chili powder optional
Instructions
- Preheat the oven to 375°.
- Cut squash in half, and scrape out the seeds*. Carefully cut each half into serving-size wedges.
- In a shallow roasting pan, place the squash wedges cut side up. Sprinkle evenly with salt and black pepper. Pour ¼ cup of water into the pan, and cover pan tightly with aluminum foil.
- Roast for 20 minutes. Remove pan from the oven and carefully remove the foil.
- Brush or spoon oil onto all the squash wedges. Sprinkle evenly with the brown sugar or maple syrup, cinnamon, and nutmeg and red pepper flakes if desired.
- Return pan to the oven and roast, uncovered, until squash is golden and tender, about 15-20 more minutes (a paring knife should be able to be easily inserted into the flesh).
Notes
Store in a dark, cool and dry location for up to a month. Once cut, store in the refrigerator for up to one week. Wash just before using.
OTHER USES FOR ACORN SQUASH
- Mix some into your muffins or pancake batter.
- Save seeds and enjoy as a snack.
Nutrition Facts
Roasted Acorn Squash
Amount per Serving
Calories
66
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Sodium
198
mg
9
%
Potassium
249
mg
5
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
4
g
Protein
1
g
2
%
Vitamin A
288
µg
32
%
Vitamin C
8
mg
9
%
Calcium
27
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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