Rosemary-Parmesan Acorn Squash Wedges

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.