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Roasted Acorn Squash with Orange Oil

Roasted Acorn Squash with Orange Oil


  • 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


  1. Preheat oven to 375 degrees F. In a small bowl, whisk together orange zest and 1 tablespoon olive oil until well combined; set aside.
  2. 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.
  3. 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.
  4. Remove from oven and drizzle or brush hot squash with reserved olive oil mixture.


  • Recipe courtesy of Johnny Miller.

Nutrition Information

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


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