ROASTED CUBED ACORN SQUASH RECIPES
SAVORY ROASTED ACORN SQUASH RECIPE - FOOD.COM
This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
- Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
- Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
- Cool for five minutes, serve and enjoy!
Nutrition Facts : Calories 194.8, FatContent 14.6, SaturatedFatContent 2.5, CholesterolContent 2.9, SodiumContent 443.8, CarbohydrateContent 15.9, FiberContent 2.3, SugarContent 0.1, ProteinContent 2.6
ROASTED ACORN SQUASH RECIPE | ALLRECIPES
A late summer or fall dish that goes well with brown rice.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
- In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
- Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
Nutrition Facts : Calories 192.1 calories, CarbohydrateContent 28.8 g, CholesterolContent 22.9 mg, FatContent 9.2 g, FiberContent 4.6 g, ProteinContent 2.7 g, SaturatedFatContent 5.6 g, SodiumContent 361.3 mg, SugarContent 7.2 g
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