Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Acorn Squash Wedges
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- Total: 40 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 8 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 1488 mg
Conjure the aromas of fall by roasting acorn squash with butter and thyme.
- Total: 40 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 8 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 31 mg
- Sodium
- 1488 mg
Ingredients
Directions
- Preheat oven to 425 degrees F.
- Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
