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:
- Preheat oven to 400 degrees
- Cut in half lengthwise and scoop out seeds
- Slice in half coins
- Cut in ½-1 inch pieces
- Place on a pan and combine with oil, cinnamon, salt and pepper
- Roast for 30 minutes
Serves 6
Nutritional Facts:
Calories 111
Total Fat 3g
Cholesterol 0mg
Sodium 40mg
Carbohydrates 24g
Fiber 5g
Sugar 6g
Protein 2g
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