Roasted Acorn Squash With Rosemary and Olive Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Acorn Squash cut in 1" cubes2 tablespoons Olive oil3 tablespoons rosemary1 Tablespoon Sea salt (optional)
prep time 10 minutes
cook time 30 minutes
Remove seeds from acorn squash and cut into 1' cubes. Pour olive oil and rosemary over cubes and toss well. Spread in a single layer on a cookies sheet and bake at 400 for 30 minutes or until starting to brown,
Number of Servings: 4
Recipe submitted by SparkPeople user BUSBYBOTTOM.
cook time 30 minutes
Remove seeds from acorn squash and cut into 1' cubes. Pour olive oil and rosemary over cubes and toss well. Spread in a single layer on a cookies sheet and bake at 400 for 30 minutes or until starting to brown,
Number of Servings: 4
Recipe submitted by SparkPeople user BUSBYBOTTOM.
Nutritional Info Amount Per Serving
- Calories: 117.3
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,748.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.3 g
- Protein: 1.2 g
Member Reviews
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TURTLERASKIN
If I made this again, I'd cut the oil way, way down (perhaps to half a tablespoon). These were quite greasy, and that combined with the limp texture of the squash made them less than appetizing. They smelled good, though, and the pieces with less oil carmelized nicely and had good flavor. - 1/21/12