Roasted Acorn Squash
Acorn squash isn't only pretty to look at - it's packed with good-for-you vitamins too. This autumnal vegetable is a goldmine of flavor and nutrients, and tastes absolutely delicious when roasted.
- 2 acorn squash, cut into thin half moons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- Basil, cut into ribbons
- 1/2 cup chevre or Gruyere crumbles (optional)
- Heat oven to 375 degrees. Toss squash with olive oil and place on an oiled sheet tray. Roast for about 45 minutes until golden brown. Remove from oven and sprinkle with sea salt, basil, and cheese, if desired.
Per serving: 146 kcal cal., 7 g fat (1 g sat. fat), 22.5 g carb., 3 g fiber, 2 g pro., 72 mg calcium, 1.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet