Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
Bake 30 min. or until squash is tender, turning after 15 min.
For added color, flavor and texture, prepare using a combination of red and green apples, such as McIntosh and Granny Smith.
Keeping it Safe
For best results, use a large sturdy sharp knife to pierce and cut the squash as directed.
This low-sodium side dish is a good source of fiber from the roasted squash, apples and onions.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.