Roasted Acorn Squash with Orange Oil
The acorn squash's nutty and sweet flavors instantly make this side dish stand out on its own. The orange zest adds a tangy kick, while the taste reflects the warmth and comfort the holiday season brings us. Whip up this healthy recipe any time you're craving that feeling.
- 1 tablespoon freshly grated orange zest
- 2 tablespoons olive oil
- 1 large acorn squash (about 11/2 pounds)
- 1/3 cup fresh orange juice
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 small sprigs fresh thyme, stems removed
- Preheat oven to 375 degrees F. In a small bowl, whisk together orange zest and 1 tablespoon olive oil until well combined; set aside.
- Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2-inch-thick half-moons. Add to a large bowl and combine with remaining olive oil, orange juice, salt, pepper, and thyme. Toss to coat.
- Arrange squash, skin-side down, in two or three layers inside a 9- or 10-inch pie plate. Top with any juice remaining in mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork-tender.
- Remove from oven and drizzle or brush hot squash with reserved olive oil mixture.
- Recipe courtesy of Johnny Miller.
Per serving: 92 kcal cal., 5 g fat (1 g sat. fat), 13 g carb., 2 g fiber, 1 g pro., 41 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet