Herb-Roasted Acorn Squash |
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Prep Time: 11 Minutes Cook Time: 24 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Acorn squash is a winter squash that's ribbed and shaped like a giant acorn. It has dark green skin and orange flesh. The sweetness of the squash pairs well with savory fresh herbs. Ingredients:
2 tablespoons chopped fresh parsley |
2 teaspoons chopped fresh oregano |
2 teaspoons chopped fresh thyme |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 acorn squash (about 1 1/2 pounds) |
olive oil-flavored cooking spray |
Directions:
1. Preheat oven to 450°.
2. Combine parsley and next 4 ingredients in a small bowl.
3. Cut squash in half lengthwise. Discard seeds and membranes. Cut each half lengthwise into 4 wedges. Place wedges, cut sides up, in a large roasting pan. Coat squash with cooking spray; top with parsley mixture. Bake at 450° for 24 minutes, turning squash after 12 minutes.
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