Rosemary-Parmesan Acorn Squash Wedges

READY IN: 40mins
Recipe by Tebo3759

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.

Top Review by tara portee

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.

Ingredients Nutrition

Directions

  1. Cut squash halves lengthwise into 1/2 inch wedges.
  2. Peel wedges and cut in half crosswise.
  3. Combine oil, lemon juice, garlic and rosemary in a large bowl.
  4. Add squash and toss to coat.
  5. Place in single layer on a baking sheet.
  6. Bake at 450 for 15 minutes.
  7. Turn wedges and bake anothe 15 minutes or until golden.
  8. Sprinkle with cheese and salt& pepper.

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