Curtis Stone’s Acorn Squash Roasted with Thyme

Enjoy a delicious and healthful hot side dish.

Plate of sliced acorn squash

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Acorn Squash Roasted with Thyme

(Makes 6 servings)

  • 3 acorn squash, halved lengthwise and seeded
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • ¼ cup pure maple syrup

Preheat oven to 450°F.

Cut squash lengthwise into ¾- to 1-inch-wide wedges. Drizzle oil over two large heavy baking sheets with rims. Arrange squash in single layers, cut side down, on baking sheets and sprinkle with thyme, salt, and pepper. Bake for 20 minutes.

Using metal spatula, turn squash over and drizzle maple syrup over squash. Continue baking until squash is tender and golden brown, about 20 minutes longer.

Transfer squash to platter and serve.

Per serving

  • Calories: 181
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Sodium: 8 mg
  • Carbohydrate: 31 g
  • Fiber: 3 g
  • Protein: 2 g
  • Diabetic Exchanges: 1.5 starch, 1.25 fat

Featured image: MSPhotographic / Shutterstock

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