Oh My Veggies · by Nicole★ 5.0 (1)
Rosemary Panko Acorn Squash
NUTRITION · PER SERVING110M COOK
CAL 10%·PRO 3%
CARBS 29G58% OF CAL
2G FIBER8G ADDED4G INTRINSIC14G OTHER13G TOTAL SUGAR
FAT 10G45% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Maple-glazed acorn squash wedges with a rosemary and panko topping, baked until tender. A sweet and savory vegetable side perfect for holiday tables.
sideamerican🥧 baking dish🔥 ovenvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium (about 2 pound acorn squash)
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup panko breadcrumbs
- 1/4 cup grated vegan Parmesan cheese
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
At a glance
PER SERVING · TIME 110M
CAL 10%·PRO 3%
CARBS 29G58% OF CAL
2G FIBER8G ADDED4G INTRINSIC14G OTHER13G TOTAL SUGAR
FAT 10G45% 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
- 275mg
- Total sugar
- 13g
- Added sugar
- 8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.