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Roasted Squash Trio

by Dawn Blatner, RDN CSSD

Servings: 6 (3 Pieces Per Serving)
Nutrition Facts
Serving Size 3 Pieces
Amount per serving
Calories 200Calories from Fat 90
% Daily Value*
Total Fat 10g15%
 Saturated Fat 1g50%
 Trans Fat 0g 
Cholesterol 0mg0%
Sodium 95mg3%
Total Carbohydrate 31g10%
 Dietary Fiber 6g24%
 Sugars 11g 
Protein 3g6%
Vitamin A270%
Vitamin C60%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Move over cubes! Here is a new way to taste a trio of this season's star vegetable.


3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt and black pepper, to taste
1 small acorn squash, seeded and cut into 6 wedges (2" each)
1 small butternut squash, seeded and cut into 6 rectangular pieces (2" each)
1 small calabaza squash, seeded and cut into 8 wedges (2" each)
1-2 teaspoons dried rubbed sage
1-2 teaspoons minced canned chipotle peppers in adobo sauce
1-2 teaspoons ground cumin
6 tablespoons chopped hazelnuts


  1. Preheat oven to 450°F.
  2. Make dressing: Combine vinegar, oil, honey, salt and black pepper.
  3. Toss acorn squash with 2 tablespoons dressing and sage.
  4. Toss butternut squash with 2 tablespoons dressing and chipotle peppers in adobo.
  5. Toss calabaza squash with 2 tablespoons dressing and cumin.
  6. Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes.
  7. Remove from the oven and sprinkle with hazelnuts.

Cooking Tip

Eat the squash skin, it will be tender and flavorful.  
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About the author:

Dawn Jackson Blatner RDN CSSD

Dawn Blatner, RDN CSSD

is the author of The Flexitarian Diet. Visit her website at




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