Preheat oven to 400 degrees. Scrub squash; pat dry. Cut squash in half crosswise and remove seeds.
Recipe
Author
Hy-Vee Balance Magazine
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Description
This sweet roasted acorn squash is great as a side dish on its own, or stuffed with cooked, savory ingredients.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium acorn squash | ||
| 2 tbsp. Hy-Vee salted butter, divided | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| 1 tbsp. Hy-Vee Select 100% maple syrup | ||
| Fresh thyme, for garnish |
Things To Grab
- Large spoon
- Shallow roasting pan
- Small bowl
Directions
Place squash halves, cut side up, in a shallow roasting pan. Place 1 tablespoon butter in each half. Mix sugar and cinnamon together in a small bowl. Sprinkle squash with cinnamon-sugar and drizzle with maple syrup. Roast 50 to 60 minutes or until tender. Garnish with fresh thyme, if desired.
Nutrition facts
Servings
130 Calories per serving
1/4 acorn squash
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 50mg
- Total Carbohydrates: 21g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Balance October 2018