Roasted Acorn Squash
This oven-roasted acorn squash is perfectly seasoned with brown sugar, butter, and a cinnamon glaze.
Servings: 2
Ingredients
- 1 large acorn squash about 2 pounds
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
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: 211kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 244mg | Potassium: 761mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 2mg