4 Serves
45 Mins
0 g
6 g
7 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Acorn Squash
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IndianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
41 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Rinse the acorn squash and yellow squash, then carefully halve, seed, and remove the stems. Slice the squash into uniform one-inch wedges.
In a large bowl, toss the squash wedges with olive oil, salt, and pepper until evenly coated.
Arrange the squash wedges in a single layer on the prepared baking sheet, cut side down, and roast for 15 minutes.
Flip the squash wedges and continue roasting for another 10 to 15 minutes until tender and golden brown.
Yellow Squash
Maple Syrup
Olive Oil
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
41 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33
g50
g18
g
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g