Conjure the aromas of fall by roasting acorn squash with butter and thyme.
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 |
Ingredients
- 1 large acorn squash, rinsed (about 11/2 pounds)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 296 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 8 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 1488 mg |