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Photo: Greg DuPree
Active Time:10 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumacorn squash, halved, seeded and cut into 12 wedges2tablespoonsextra-virgin olive oil½teaspoonfreshly grated nutmeg½teaspoonsalt½teaspoonground pepper2tablespoonsunsalted butter2tablespoonsfinely chopped fresh sage1tablespoonpure maple syrup1teaspoonlemon juice3tablespoonspepitas, toasted
Cook Mode(Keep screen awake)
Ingredients
1mediumacorn squash, halved, seeded and cut into 12 wedges
2tablespoonsextra-virgin olive oil
½teaspoonfreshly grated nutmeg
½teaspoonsalt
½teaspoonground pepper
2tablespoonsunsalted butter
2tablespoonsfinely chopped fresh sage
1tablespoonpure maple syrup
1teaspoonlemon juice
3tablespoonspepitas, toasted
DirectionsPreheat oven to 450°F.Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.Originally appeared: EatingWell Magazine, November 2021
Directions
Preheat oven to 450°F.Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.
Preheat oven to 450°F.
Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.
Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.
Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)200Calories15gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
