Acorn Squash is a fall favorite! And it should be, as it’s an edible aesthetic countertop adornment to mark the season. It’s a rich source of vitamin A, and the vitamin A building blocks called carotenoids, which have been shown to be beneficial not only for our eye health but also for the health of our skin, and lowering risk of heart disease and stroke.
Acorn squash is also high in fiber at 5g per ½ cup. Fiber acts like a magnet to LDL, our “bad” cholesterol, clinging to it and taking it away and out of our bodies. This helps improve our cholesterol levels, leaving us with a happier heart. All the winter squashes are a good sources of Vitamin A, carotenoids and fiber. The spice blend in this recipe is tasty on many different kinds squashes, try it on butternut squash, delecata squash, pumpkin or even sweet potatoes.
Serves: 4
Ingredients:
- 1 acorn squash
- 1 tablespoon olive oil
- ½ tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- Salt and pepper to taste
Preheat oven to 400 degrees F. Cut the squash longways, from stem to tip, and clean out the seeds and pulp. (Tip: You can save the seeds and bake them just like pumpkin seeds.) Cut the squash across to make half circles. In a bowl, add the squash and other ingredients and toss to coat the squash completely. Lay out the half circles flat on a parchment covered baking sheet and bake for 20 minutes.
Nutrition Facts:
Serving size: 3-4 slices
Calories: 80; Total fat: 3.5g; Sodium: 76.3mg; Total Carb: 13g; Fiber: 5g; Sugar: 1.6g; Protein: 1g
Photo credit:
Flickr
Franco Folini
Acorn squash (Cucurbita pepo var. turbinata)
Acorn squash (Cucurbita pepo var. turbinata) | Acorn squash … | Flickr
