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Black Pepper Acorn Squash

Scott Phillips

Servings: 4

Yes, it is possible to cook winter squash in just 15 minutes. The key is to cut acorn squash into fairly thin wedges, skip any fussy peeling (the skin is sometimes tender enough to eat, or you can scoop out the cooked flesh), and roast at high heat. Serve with pork tenderloins or chops.


  • 2 small acorn squash, halved lengthwise and seeded
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. fresh thyme
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 2


  • Position oven racks in the top and bottom thirds of the oven. Place 2 large-rimmed baking sheets on the racks, and heat the oven to 450°F. Slice each squash half lengthwise into 6 wedges. Toss with the oil, thyme, 1 tsp. pepper and 1/2 tsp. salt. Divide the squash between the heated baking sheets and roast until golden brown on one side, about 10 minutes. Flip and roast until tender and golden brown on the second side, about 5 minutes more.


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