Rosemary-Parmesan Acorn Squash Wedges |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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