Name: Roasted Acorn Squash Wedges
Total time: 45 min
Yield: 6 servings
Ingredients: 6 cups (840 g) acorn squash, seeds removed, skin on, cut into 1-inch wedges; 2 tbsp (27 g) olive oil; ½ tsp salt (3 g); ¼ tsp black pepper (0.6 g); ½ tsp garlic powder (1.6 g); 1 tsp dried thyme (1 g); ½ tsp dried rosemary, crushed (0.6 g); 1 tbsp (14.9 g) cider vinegar, to finish

Ingredients

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6 cups acorn squash, seeds removed, skin on, cut into 1-inch wedges
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tsp dried thyme
½ tsp dried rosemary, crushed
1 tbsp cider vinegar, to finish

Method

Nutrition

Estimated

Per about 6 wedges, about 140 g raw (about 100 g roasted) · serving size 1 of 6

Calories98

Total fat	4.7 g
Saturated fat	0.7 g
Sodium	199 mg
Total carbohydrate	15.0 g
Dietary fiber	2.3 g
Total sugars	not given (2 rows carry no value)
Protein	1.2 g

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