Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (27)
Roasted Acorn Squash
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 5%
CARBS 26G84% OF CAL
6G FIBER3G ADDED6G INTRINSIC11G OTHER9G TOTAL SUGAR
FAT 3G20% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves with a sweet and savory glaze of maple syrup and fresh rosemary. A simple, colorful fall side dish that works for holiday meals or everyday dinner.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 acorn squash (halved vertically and seeded)
- Extra-virgin olive oil (for drizzling)
- Maple syrup (for drizzling)
- Chopped fresh sage and/or rosemary
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 5%
CARBS 26G84% OF CAL
6G FIBER3G ADDED6G INTRINSIC11G OTHER9G TOTAL SUGAR
FAT 3G20% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1mg
- Total sugar
- 9g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 59mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 0.7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.