Baked Acorn Squash
This simple way of treating squash adds wonderful flavor to this healthy vegetable. Serve with a roasted chicken.
INGREDIENTS | SERVES 4
- 1 acorn squash
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon dried tarragon leaves
Preheat oven to 400°F. Cut squash in half and scoop out seeds.
Place squash in a glass baking dish, cut-side up. Spread with butter and sprinkle with brown sugar, salt, pepper, and tarragon.
Pour 1 inch of water into the baking dish around the squash.
Bake the squash for 40 to 50 minutes, or until tender. Cut each half into half again, and serve immediately.
Fat: 0.79 grams
Saturated Fat: 0.78 grams
Cholesterol: 7.40 mg
Sodium: 231.94 mg