Oven Roasted Squash Recipe
Oven roasted squash is a fall staple, especially when baked with cinnamon, topped with a drizzle of honey. You just can't go wrong.
Servings: 4 people
Calories: 154kcal
Equipment
- baking sheet
- cutting board
Ingredients
- 1 medium delicata squash scooped and sliced
- 1 medium acorn squash scooped, halved, then sliced
- 2 tablespoon olive oil
- 1 tablespoon cinnamon
- 1 teaspoon honey
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment paper.
- Cut off the top of the delicata, and remove the seeds inside with a spoon.
- Then, cut the delicata squash into ½" thick rounds and place on the baking sheet. Repeat the same steps for the acorn squash, except when cutting the acorn, you can cut each half into smaller wedges.
- Once the squash is placed on the baking sheet, drizzle with the olive oil and sprinkle with cinnamon.
- Bake in the oven at 400º for 15-20 minutes. Let cool on the sheet for 5-10 minutes, then drizzle with the honey, and serve.
Notes
Be sure to scoop the squash to get rid of the seeds on the side before you roast.
Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 780mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1949IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 2mg
