Loaded with nutrition and easy to roast. One cup of acorn squash has 9 grams of fiber and is loaded with a variety of vitamins and minerals. It contains vitamins C, A, B1, B6 and the minerals iron, magnesium, potassium, and manganese. How’s that for a deliciously and naturally sweet winter squash?
Easy roasted acorn squash
Ingredients and instructions:
- Preheat oven to 400 degrees.
- Cut 2-4 acorn squash in half through the stem, scoop out strings and seeds.
- Place on baking sheet, cut side up.
- Brush with olive oil.
- Sprinkle with salt.
- Bake for 30-45 minutes. When squash is done, it should be easily pierced with a fork and slightly browned.
Serve as above or try one of toppings:
- Maple syrup or brown sugar with a pat of butter added at the beginning of cooking.
- Pumpkin seeds or sunflower seeds added half-way through.
- Stuff with cooked wild rice, mushrooms, and onions.
- Stuff with cooked quinoa and herbs.
Serving size: ½ squash
Nutrition per serving: 106 Calories, 2.6g Fat, 22.5g Carbohydrates, 3.2g Fiber, 1.7g Protein.