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Roasted Acorn Squash with Rosemary: A Winter Superfood

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There are few greater feelings than trying something new in the kitchen and realizing it worked. I recently tried roasting an acorn squash with a few teaspoons of rosemary last night and it was truly amazing.

A winter squash superstar, acorn squash is loaded with health benefits. It’s a great source of fiber, vitamins B and C, beta-carotene, and iron.

It’s also naturally low in calories making it a great addition to a low-carb diet. Its nutty, sweet flavor pairs it well with dishes like roasted pork tenderloin or other delicately flavored meat dishes.

One great way to prepare acorn squash is to cut it in half, seed it, and roast it at around 400 degrees for about 35 minutes. Stuff the roasted squash with stuffing, rice, or soup for an awe-worthy supper.

Or, for a perfect sweet and balanced side, try the recipe below:

What You Need:

1 acorn squash, peeled, and sliced into 1/4-inch slices
2 tablespoons olive oil
2 teaspoons rosemary
Salt and pepper to taste

What To Do:

Preheat oven to 450 degrees.
Cut squash in half and scoop out and toss seeds.
Peel and slice seeded squash and place slices in a medium sized bowl.
Toss in oil, rosemary, salt, and pepper.
Place in a single layer on a baking sheet and place in an oven.
Bake for 20 minutes, turn over squash slices and bake for another 20 minutes or until browned. Serve warm.

Edited by Jody Smith

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We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.

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