Maple-Roasted Acorn Squash
Per ServingMaple-Roasted Acorn Squash |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1/4 squash | ||
| Calories | 135 | |
| Fat | 7 | g |
| Saturated Fat | 1 | g |
| Carbohydrate | 19 | g |
| Fiber | 4 | g |
| Sugars | 10 | g |
| Cholesterol | 0 | mg |
| Sodium | 485 | mg |
| Potassium | 395 | mg |
| Protein | 1 | g |
| Phosphorus | 40 | mg |
| Choices: Starch 1, Fat 1 | ||
- Makes: 4
- Serving Size: 1/4 squash
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
Ingredients
| 1 | small | acorn squash (about 1 lb., 5 oz.) |
| 2 | Tbsp. | best-quality maple syrup |
| 2 | Tbsp. | olive oil |
| 1 | tsp. | kosher salt |
| 1/4 | tsp. | ground black pepper, or to taste |
Directions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
- Cut the squash in half lengthwise; remove the seeds and discard them. Cut each half crosswise into 1-inch-thick slices.
- Combine the maple syrup, olive oil, salt, and black pepper in a large bowl. Add the squash and mix well.
- Place the squash in a single layer on the prepared baking sheet and roast for about 30 minutes, turning occasionally, until the squash is soft and tender.
