Roasted Acorn Squash with Rosemary

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 cups Acorn squash
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 tsp Rosemary

• Baking & Spices

  • 1/8 tsp Course ground pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on premeditatedleftovers.com

Description

Ingredients

• 6 cups cubed acorn squash
• 2 tablespoons olive oil
• 2 teaspoons rosemary
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon course ground pepper

Directions

• Preheat the oven to 475 degrees.
• Place acorn squash cubes on a large cookie sheet with raised edges.
• Drizzle olive oil over the acorn squash. Toss to coat.
• Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
• Spread the acorn squash pieces out evenly over the cookie sheet. Place in the over and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork tender.