Prep 10 mins
Cook 30 mins
This is good with sweet potato wedges as well (comes out quite crisp). Watch the cooking time. May need less or more depending on thickness of wedges.
- 1 (2 lb) acorn squash, halved lengthwish and seeded
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, chopped fine
- 1 tablespoon fresh rosemary, chopped
- 1⁄4 cup parmesan cheese, grated
- salt and pepper
- Cut squash halves lengthwise into 1/2 inch wedges.
- Peel wedges and cut in half crosswise.
- Combine oil, lemon juice, garlic and rosemary in a large bowl.
- Add squash and toss to coat.
- Place in single layer on a baking sheet.
- Bake at 450 for 15 minutes.
- Turn wedges and bake anothe 15 minutes or until golden.
- Sprinkle with cheese and salt& pepper.
I enjoyed this. I love winter squashes and am always looking for a new way to prepare. I found it a whole lot easier to cook with the skin on,it practically falls off after cooked. My husband wouldn't eat this, but I think the whole idea of a strange looking squash did him in. Since he wouldn't eat any, I put the left overs in the fridge and munched on the wedges as a snack.
Loved this recipe! I love winter squash--but frequently have trouble finding new savory instead of sweet ways to prepare them. We've already made this twice. Personally I find it easier to cut the wedges in half & THEN peel them. I cut down the lemon juice to 1-1.5 T because the first time we found them a tad too acidic. I also use ground rosemary because it adds more flavor without the wood-like pieces of fresh rosemary. Thank you for sharing this recipe!
I liked this recipe a lot, DH thought it was ok. I thought this would be a nice healthy side of "fries" to the hamburgers I was serving. The taste of the rosemary really came through, which I enjoyed and I used fresh grated parm, which was also very nice. Thanks for a different way to prepare acorn squash!