Roasted Acorn Squash

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
214
FAT
40%
CHOL
9%
SOD
43%
Uploaded by: Shape Magazine

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Ingredients for 4 servings

2 acorn squash, cut into thin half moons

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

Basil, cut into ribbons

1/2 cup chevre or Gruyere crumbles (optional)

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