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Roasted Acorn Squash

Lord Byron's Kitchen
  • 60 minutes
  • Serves 8

INGREDIENTS

2

whole acorn squash, (peeled and cubed (about 6 cups))

2 tbsp

olive oil

1

large onion, (roughly chopped)

2 cloves

garlic, (minced)

1/2 tsp

salt

1/2 tsp

ground black pepper

1 tsp

dried thyme

1 tsp

dried sage

1 tsp

dried rosemary