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    You are in: Home / Recipes / Rosemary-Parmesan Acorn Squash Wedges Recipe
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    Rosemary-Parmesan Acorn Squash Wedges

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 13, 2010

      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.

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    • on September 28, 2010

      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!

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    • on February 16, 2010

      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!

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    • on February 25, 2007

      I'd remembered hating acorn squash as a child and decided to see what my grown-up taste buds would think. I am so glad I chose your recipe to try! One small cut up squash easliy fed my family of four- not that anyone else at the table got a whole lot because this was sooooo good I hoarded as much of it for myself as I could!

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    • on November 05, 2010

      Very simple and yummy. Not my favorite way to prepare acorn squash, but I really like the recipe and will make em again when the mood strikes!

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    • on April 17, 2004

      We were overrun by squash this last fall from my aunt's garden. So I made this last Thanksgiving, and even the squash-haters tried it and loved it. This recipe could be a tradition for us.

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    • on October 13, 2003

      These are a nice change from the usual acorn squash recipe. Kind of like squash french fries! I added some chopped chives to the recipe, which was nice. The wedges came out good, and my husband liked them very much. I thought they tasted a little burnt, which I think was mostly my fault, so next time, I will do a few things differently. I will use a different cookie sheet and maybe reduce the oven temperature and extend baking time a little. Also, my parmesan cheese was a little old, so I will use fresher cheese. This recipe is definitely worth a try!

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    Nutritional Facts for Rosemary-Parmesan Acorn Squash Wedges

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.0
     
    Calories from Fat 109
    51%
    Total Fat 12.1 g
    18%
    Saturated Fat 2.5 g
    12%
    Cholesterol 5.5 mg
    1%
    Sodium 103.1 mg
    4%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 0.2 g
    1%
    Protein 4.4 g
    8%

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