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9Ingredients
60Minutes
35Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 whole acorn squash (peeled and cubed, about 6 cups)
- 2 Tbsp. olive oil
- 1 large onion (roughly chopped)
- 2 cloves garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 tsp. dried rosemary
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NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories35Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium150mg6% |
Potassium25mg1% |
Protein0g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A0% |
Vitamin C2% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
CMcI a year ago
Very tasty and delightful! Will definitely make this again! The only thing I wasnt sure of was whether or not to peel the squash I’ve never made it or had it before so I peeled it and it was great!
Katie a year ago
Delicious, but seems like the temp and time need some adjusting. Mine were “fork tender” after the first 20 minutes, and I was roasting at 425.
Kich’nDeeva 5 years ago
Nice mix of ingredients and flavorful I only had one squash so I cut the recipe in half and it cooked up faster than expected I suggest cutting the cooking time in half or make sure you have large chunks so it won’t over cook is def make it again tho