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    You are in: Home / Recipes / Roasted Acorn Squash With Shallots and Rosemary Recipe
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    Roasted Acorn Squash With Shallots and Rosemary

    Roasted Acorn Squash With Shallots and Rosemary. Photo by Carianne

    1/1 Photo of Roasted Acorn Squash With Shallots and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    LizzieBug's Note:

    From Everyday Foods

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Combine all ingredients on a large, rimmed baking sheet.
    3. 3
      Toss well to coat and spread in a single layer.
    4. 4
      Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.

    Ratings & Reviews:

    • on September 25, 2010

      55

      Fantastic! I used all the ingredients but instead of stirring everything together, I just simply basted on the olive oil and vinegar, then sprinkled the rest. What a great, easy, healthy and scrumptious way to make squash!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2006

      45

      This was very tasty and had the advantage over other acorn squash recipes of not requiring you to peel the squash (which is really an unpleasant chore with the acorn squash!). Loved the balsalmic tang!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Acorn Squash With Shallots and Rosemary

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.7
     
    Calories from Fat 62
    45%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 782.8 mg
    32%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.0 g
    0%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    rosemary sprigs

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