Roasted Acorn Squash with Orange Oil (makes 6 servings)

Ingredients:


1 tablespoon freshly grated orange zest
2 tablespoon olive oil
1 large acorn squash (about 1 ½ pounds)
1/3 cup fresh orange juice
¼ teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 small sprigs fresh thyme, stems removed



Directions:


Preheat the oven to 375 degrees F. In a small bowl, whisk together the orange zest and 1 tablespoon olive oil until well combined; set it aside. Cut the squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice it into ½-inch-thick half-moons. Add them to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.

Arrange the squash, skin-side down, in two or three layers inside a 9-or-10-inch pie plate. Top with any juice remaining in mixing bowl. Cover with foil and bake for 30 minutes or until the squash is fork-tender. Remove the pan from the oven and drizzle or brush the hot squash with the reserved olive oil mixture. Season with additional salt and pepper to taste, if desired. Serve immediately.



Nutrition Information:


Serving size: 1/6 of recipe
Calories: 92
Fat: 5g
Protein: 1g
Carbohydrates: 13g
Fiber: 2g