Roasted Acorn Squash with Rosemary and Garlic
This roasted acorn squash recipe is seasoned with rosemary and garlic.
- 6 cups cubed acorn squash
- 2 tablespoons olive oil
- 2 teaspoons rosemary
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon coarse ground pepper
Preheat the oven to 475 degrees.
Place acorn squash cubes on a large cookie sheet with raised edges.
Drizzle olive oil over the acorn squash. Toss to coat.
Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork-tender.
Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 492mg | Fiber: 2g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg