The Recipe Critic · by Alyssa Rivers★ 5.0 (4)
Roasted Parmesan Acorn Squash
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 6%
CARBS 23G52% OF CAL
6G FIBER0G ADDED6G INTRINSIC11G OTHER6G TOTAL SUGAR
FAT 10G50% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves topped with Parmesan cheese and warm spices. This vegetable side dish is tender, savory, and pairs well with any main course.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 quartered and deseeded acorn squash
- ⅓ cup olive oil
- 2 tablespoons parmesan
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon pepper
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 6%
CARBS 23G52% OF CAL
6G FIBER0G ADDED6G INTRINSIC11G OTHER6G TOTAL SUGAR
FAT 10G50% OF CAL
2G SAT8G 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
- 161mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 723mg
- Calcium
- 70mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.