Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Roasted Acorn Squash
Try making oven Roasted Acorn Squash with a brown sugar, butter and cinnamon glaze that will bring out such a deliciously sweet and creamy squash flavor.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
2
servings
Author:
Holly
Equipment
Baking Sheet
Large Bowl
Ingredients
1
large
acorn squash
about 2 pounds
2
tablespoons
butter
melted
1
tablespoon
brown sugar
½
teaspoon
cinnamon
⅛
teaspoon
salt and pepper
each
Instructions
Preheat oven to 400°F.
Cut squash in half lengthwise and scoop the seeds out using a spoon.
Trim squash to 1 inch slices and place in a large bowl. Mix with butter, brown sugar and seasonings until fully coated.
Place on a baking sheet and cook for 25-30 minutes or until pieces are tender.
Notes
Line baking sheet with parchment paper, making clean up a breeze!
Refrigerate leftovers in a covered container for up to 3 days, or freeze leftovers in zippered bags for up to 4 weeks.
Use leftovers in many recipes such as salads, soups, or blend into a smoothie.
Nutrition
Calories:
211
kcal
|
Carbohydrates:
29
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.5
g
|
Cholesterol:
30
mg
|
Sodium:
244
mg
|
Potassium:
761
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1142
IU
|
Vitamin C:
24
mg
|
Calcium:
85
mg
|
Iron:
2
mg