Roasted Acorn Squash Slices

Total time: 45 minutes
     I finally convinced mon mari that there are other ways to eat acorn squash besides filling them with butter and brown sugar (which, of course, is wonderful).  Roasting them concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter!

 Ingredients:

• 1 acorn squash, 575gr, 20.2oz cleaned
• 1 tsp dried rosemary
• 1 tbs olive oil, 13.5gr, .48oz
• salt and pepper to finish

 Instructions:

• Cut squash in half, through stem and blossom ends, and scoop out seeds.
• Cut in 1" (2.5cm) slices the short way.
• Mix rosemary and olive oil.  Toss squash slices in oil. 
• Lay squash on a baking sheet and cover loosely with foil.
• Bake at 400F (200C) for 30 minutes.
• Uncover, turn and bake another 10 minutes, until fork tender.
• Sprinkle with salt and pepper and serve.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   349 / 174.5 Total Carbohydrates:  60 / 30           Dietary Fiber:   8 / 4 Total Fat:  14 / 7          Saturated Fat:  2 / 1 Cholesterol:   0 / 0 Protein:   4 / 2 Calcium:  190 / 95 Sodium:    17 / 8.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/