Roasted Acorn Squash with Cranberries, Almonds & Brown Sugar
Ingredients
The squash
The seasoning and toppings
-
2
tablespoons
olive oil
-
salt
to season
-
6
teaspoons
butter
-
6
teaspoons
brown sugar
Instructions
- Preheat the oven to 375ºF.
- Cover a baking sheet with parchment paper.
- Halve the acorn squash and place them cut side up on the baking sheet.
- Drizzle the inside of the squash with olive oil and season with salt.
- Flip the squash so they are cut side down and bake for 35-40 minutes until tender.
- Once baked, flip the squash over and add 1 teaspoon of butter and brown sugar to each half.
- Using a fork, gently scrape the flesh away from the sides without piercing the shell.
- Serve the squash warm.
Nutrition Facts (estimated)
Servings
6
Calories
177
Total fat
8g
Total carbohydrates
27g
Total protein
2g
Sodium
8mg
Cholesterol
10mg
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