Recipe
Side Dish
Roasted Acorn Squash
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 acorn squash | ||
| 1 tbsp. Hy-Vee Select olive oil, divided | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| ½ tsp. pumpkin pie spice | ||
| dried sage |
Directions
- Preheat oven to 350 degrees.
- Split the squash in half and scrape out the seeds with a spoon. Discard seeds.
- Set the squash halves, cut-sides-up, in a 13-by-9-inch baking pan. Brush each half with olive oil. Combine brown sugar, pumpkin pie spice and sage in a small bowl. Sprinkle cut sides with sugar mixture.
- Roast for 45 to 55 minutes or until tender.
- Allow the squash to cool briefly. Scoop out the flesh of each half. Mash the flesh using potato masher or fork.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 36g
- Protein: 2g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 40%
0%
Iron 10%
0%
Calcium 8%