Roasted Butternut & Acorn Squash

Did you know that the skins for both butternut and acorn squash are edible?! Not only does that mean more nutrition for your belly, but less time prepping in the kitchen! When thinking through your fall side dishes we are here to help ease the burden of prep and this is something you should add to your spread ASAP!

What You Need

1 Butternut Squash

1 Acorn Squash

1 Tbsp. Olive Oil

1 tsp. Cinnamon

Salt and pepper to taste

 How It’s Made:

  1. Preheat oven to 400 degrees
  2. Cut in half lengthwise and scoop out seeds
  3. Slice in half coins
  4. Cut in ½-1 inch pieces
  5. Place on a pan and combine with oil, cinnamon, salt and pepper
  6. Roast for 30 minutes

Serves 6

Nutritional Facts:
Plate icon

Calories 111
Total Fat 3g
Cholesterol 0mg
Sodium 40mg

Carbohydrates 24g
Fiber 5g
Sugar 6g
Protein 2g

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