- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 159 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 0.7 grams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Protein
- 2.5 grams
Ingredients
1 medium butternut squash
1 medium acorn squash
Coarse grain salt and freshly ground black pepper
Olive oil
Directions
- Preheat oven to 400 degrees F.
- Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
- Sprinkle with salt and pepper and brush with a thin coat of olive oil.
- Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.
Cook’s Note
TIP: You don't have to peel the squash. If you don't have a super sharp carrot peeler, don't bother trying to peel it. Sometimes the skins taste declicious!
