Nickel Allergy Friendly Herb-Roasted Acorn Squash

Total time55 min

Prep time10 min

Cook time45 min

Nickel Allergy Friendly Herb-Roasted Acorn Squash

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried thyme
¼ tsp dried rosemary, crumbled
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with a small amount of olive oil.
2
Halve each acorn squash through the stem end and scoop out the seeds and stringy fibers with a spoon. Place the halves cut-side up on the prepared baking sheet.

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