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Lilly’s Table

 
 
Roasted Chicken with Marsala Mushrooms
© 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

from Marsala Mushroom Roasted Chicken Dinner, the Week of October 20, 2013.
View the previous recipe for this meal.

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.