Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges
Acorn squash is a type of winter squash that is rich in vitamins A and C, as well as fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 2 cup Acorn Squash
- 2 tablespoon Olive Oil
- 2 tablespoon Honey
- 2 teaspoon Fresh Rosemary
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the acorn squash into wedges and remove the seeds.
- In a bowl, mix together olive oil, honey, rosemary, salt, and black pepper.
- Toss the acorn squash wedges in the mixture until coated evenly.
- Place the wedges on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized.
- Remove from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 27g9%
- Sugars 7g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.