Roasted Acorn Squash With Rosemary and Olive Oil

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Acorn Squash With Rosemary and Olive Oil calories by ingredient
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Roasting adds flavor beyond belief Roasting adds flavor beyond belief
Number of Servings: 4


    4 cups Acorn Squash cut in 1" cubes
    2 tablespoons Olive oil
    3 tablespoons rosemary
    1 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.

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Member Ratings For This Recipe

  • Mmmmmmm - 7/24/13

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  • These smell great when roasting! I would also reduce the oil a bit next time. The sea salt is a good addition, just to taste though - 1/2/13

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  • 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

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  • This was great and filled the kitchen with a wonderful aroma! - 10/26/10

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