Roasted Acorn Squash with Lemon and Nutmeg

Posted by on Jan 31, 2012 in vegetables | 0 comments

I could eat squash with every meal.  It doesn’t matter the variety – I love squash!

Roasted Acorn Squash with Lemon and Nutmeg

  • 1 acorn squash, halved and seeds removed
  • 1 tablespoon olive oil
  • sea salt to taste
  • zest from 1 lemon
  • 1/2 teaspoon nutmeg
  1. Preheat the oven to 425 degrees.
  2. Cut each half of the acorn squash into wedges.
  3. Brush both sides of each wedge with olive oil, and sprinkle with sea salt.
  4. Place each wedge on a parchment lined baking sheet, and bake for 30 minutes or until the squash is soft.  Flip each piece halfway through the baking time.
  5. Sprinkle with lemon zest and nutmeg.
Be Sociable, Share!
  • Tweet

Leave a Reply

Your email address will not be published. Required fields are marked *