Chili-Roasted Acorn Squash
by RachelReyes
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INGREDIENTS
- 2 Acorn squash ; scrubbed
- 3 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1/2 teaspoon Paprika
- Salt and pepper
INSTRUCTIONS
1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half corsswise into slices that are about 1 inch thick.
2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/3 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (878g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 453 | ||
| Calories from Fat: 108 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12g | 16 % | |
| Saturated Fat 1.7g | 9 % | |
| Monounsaturated Fat 7.8g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 129.9mg | 4 % | |
| Potassium 3103.2mg | 82 % | |
| Total Carbohydrate 92.8g | 27 % | |
| Dietary Fiber 14.4g | 58 % | |
| Sugars, other 78.3g | ||
| Protein 7.7g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 453
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