Roasted Acorn Squash
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
When preparing vegetables as a side dish, simple and uncomplicated is best. A great tasting vegetable shouldn’t be over-flavoured with additional ingredients. Like this Roasted Acorn Squash, use a few seasonings to elevate the flavour, but let the squash be the star!
- 2 whole acorn squash, peeled and cubed (about 6 cups)
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
Preheat oven to 475 degrees.
Toss everything into a large bowl, but leave the garlic out. Use a spoon to toss the ingredients until well mixed and coated with the olive oil.
Turn the mixture out onto a large, rimmed baking sheet. Be sure the squash is in a single layer.
Roast for 20 minutes. Remove from oven. Sprinkle over the minced garlic. Using a flat, metal spatula, toss the squash and once again make sure the squash is in a single layer.
Return to the oven and roast for another 20 minutes or until squash is fork tender. Serve immediately.
Calories: 102kcal | Carbohydrates: 2g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin C: 1.7mg | Calcium: 8mg | Iron: 0.2mg