Roasted Acorn Squash with Sage Butter and Raisins

6 70 199
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Roasted Acorn Squash with Sage Butter and Raisins
Health Highlights


1 squash Acorn squash (medium or large squash cut into half and then sliced into 3/4 inch slices)
8 cup Arugula
1/4 cup Butter, vegan
1/4 cup Raisins, seedless (sultana)
3 leaf Sage, fresh (julienned)
1 pinch Sea Salt (season to taste after cooking)


  1. Wash and cut the acorn squash in half and then into slices 3/4 inch thick with skin on.
  2. In a microwave or oven-proof dish melt vegan butter and add in julienned sage leaves.
  3. Using a brush, brush on sage butter onto each side of the slices of squash thoroughly.
  4. Arrange butter-infused sage leaves onto each slice and top evening with raisins.
  5. Roast in a 400F (204C) oven until squash is tender.
  6. Arrange arugula onto each plate and top with 2-3 slices of roasted squash.
  7. Optionally serve with cooked brown rice.

Nutrition Facts

Per Portion

Calories 199
Calories from fat 102
Calories from saturated fat 0.9
Total Fat 11.3 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 173 mg
Potassium 694 mg
Total Carbohydrate 24.6 g
Dietary Fiber 5.9 g
Sugars 6.2 g
Protein 2.6 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 3.3

Energy sources