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6Ingredients
65Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 whole acorn squash (Cut Into 8 Wedges Each)
- 4 dashes olive oil
- salt (To Taste)
- 1 stick butter
- 1/2 cup brown sugar (lightly Packed)
- 2 Tbsp. rosemary (minced)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium240mg10% |
| Potassium25mg1% |
| Protein0g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber0g0% |
| Sugars12g |
| Vitamin A10% |
| Vitamin C0% |
| 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(4)
Jen 5 years ago
I’ve never baked acorn squash before tonight. This recipe was delectable! I think next time I’ll make a cranberry salad to pair with it. Perfect and filling!
Brittany Rouse 8 years ago
This was really delicious! I'm a little bummed because I was so preoccupied making my other side, that, when I was roasting the acorn squash (with the paste), I forgot to spoon the sauce over the acorn wedges half-way through; I basically made rosemary caramel at the bottom of the baking dish (which was surprisingly good!) I would double the paste recipe and still put the paste on the wedges before roasting, but also put the paste ingredients into a saucepan to have ready to pour on the final product after it's on peoples' plates. However, this was still awesome and I would make it again!