Eating Bird Food · by Brittany Mullins★ 5.0 (3)
Roasted Acorn Squash
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 4%
CARBS 23G63% OF CAL
4G FIBER14G OTHER6G TOTAL SUGAR
FAT 7G42% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves seasoned with garlic, thyme, and a touch of heat. A simple, elegant fall side dish.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium acorn squash
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic granules (or garlic powder)
- 2 Tablespoons fresh thyme
- crushed red pepper for topping (optional)
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 4%
CARBS 23G63% OF CAL
4G FIBER14G OTHER6G TOTAL SUGAR
FAT 7G42% OF CAL
1G SAT6G 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
- 40m
- Sodium
- 7mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 770mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.