Roasted Acorn Squash and Honey
- Preparing Time: -
- Total Time: -
- Served Person:
- salt and freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 acorn squash (about 1 pound each)
- 1/4 teaspoon grated fresh nutmeg
- 8 sage leaves, chopped
- Carbohydrate 28 g(9%)
- Fat 7 g(11%)
- Fiber 4 g(15%)
- Protein 2 g(3%)
- Saturated Fat 1 g(6%)
- Sodium 574 mg(24%)
- Calories 169
Preparation Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper. Arrange the squash on a serving platter. From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Preparation Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper. Arrange the squash on a serving platter. From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
