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Roasted Acorn Squashes with Rosemary
MARTHA STEWART6Ingredients
50Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. light brown sugar
- 1 Tbsp. fresh rosemary (coarsely chopped)
- 4 squashes (small acorn, 1 pound each, cut into 2-inch-thick wedges and seeded)
- freshly ground pepper
- coarse salt
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium440mg13% |
| Protein1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* 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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