Pregnancy Friendly Herb-Roasted Acorn Squash
Total time55 min
Prep time10 min
Cook time45 min
4.6(6)
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each)
- 2 tbsp olive oil
- 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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