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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Acorn Squash
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Acorn Squash

 

The edges of roasted squash meet the heat and caramelize so nicely. Therefore, the smaller you cut the acorn squash the more edges = more contact with the heat. The problem is the acorn is often a tough shell to crack, um I mean cut. So if cutting in half is all you can handle- awesome. If you can cut it again into wedges- even better!

Ingredients

  • 1 acorn squash, small-medium in size
  • 2 tablespoons butter, unsalted, or olive oil
  • 1 pinch salt

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Wash & dry the squash before cutting. Cut in half. Scrape out the seeds. Cut each in half again.

Place on a baking sheet. Roast for 25-35 minutes until tender and slightly golden on the edges.

Plate and top with the butter or olive oil and a sprinkle of salt.