Make this simple autumn side dish with acorn squash instead of butternut squash, if desired. Parnsips make a delicious substitution for the carrots, too.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
In a medium bowl, toss squash, carrot, onion, rosemary, and olive oil together until evenly coated with oil and herbs.
Season with salt and pepper.
Spread evenly on a non-stick baking sheet and roast until tender, about 1/2 hour.
Nutritional Info
Serving Size
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.