Acorn Squash with Carrots and Roasted Seeds
This flavorful dish of acorn squash with carrots and roasted seeds is perfect for any autumn dinner party. Get the recipe here!
Ingredients
- 1 Acorn Squash
- About 5 Chopped Carrots
- 5 sprigs each of fresh Rosemary and Thyme a sprinkle each of dry would work too
- 2 teaspoon olive oil
- Kosher Salt
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash in half and allow cheesy kids a fun photo op.1 Acorn Squash
- Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.
- Cut the squash in about ½ inch chunks. (note: baby got tired of watching us have all the fun)
- Lay the seeds on a aluminum lined cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.
- While the seeds are cooking, prepare the carrots.About 5 Chopped Carrots
- Cut them in about ½ inch chunks. By this time the seeds should be done.
- Remove the seeds from the cookie sheet but don't throw out the aluminum foil. We are going to reuse it.
- Put the squash, carrots, olive oil and herbs in a large bowl...2 teaspoon olive oil
- toss and put on the cookies sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.Kosher Salt
- Serve by sprinkling the toasted seeds on top. It's adds a fun crunch and ups the presentation!5 sprigs each of fresh Rosemary and Thyme
Notes
- Only add the seeds right before serving. If they sit on the warm squash too long they will loose their crunch and start to soften.
Nutrition
Calories: 85kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 141mgPotassium: 596mgFiber: 4gSugar: 5gVitamin A: 18108IUVitamin C: 14mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!