Recipe courtesy of Sunny Anderson
Sweet Roasted Acorn Squash
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- Level: Easy
- Total: 2 hr 45 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 243
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 567 mg
- Level: Easy
- Total: 2 hr 45 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 243
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 567 mg
Ingredients
Directions
- Preheat oven to 450 degrees F.
- Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
- Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
