Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. 2 small acorn squash olive oil 3 tablespoons butter, divided 2 cups spinach leaves, loosely packed (not baby spinach 1 clove garlic 2 tablespoons heavy. Sprinkle lightly with salt dont add too much Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes. Put quartered squash on the prepared baking sheet, skin-side down. Lightly oil a baking sheet with olive oil. Drizzle on that olive oil and sprinkle your spices. Preheat the oven to 400 degrees F (200 degrees C). This savoury recipe is utterly delicious and ultra-simple to make. Up until now, my only experience had been with the old-school butter and brown sugar approach way too sickeningly sweet. 'This recipe changed the way I thought about squash. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. Parmesan Roasted Acorn Squash 'LOVED IT,' says home cook Debutante. But this pasta isn’t heavy it’s still light enough to have a place on the table during the last days of summer. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. Along with a small dose of Parmesan, the slightly caramelized, roasted squash adds a creaminess, while the roasted garlic makes this dinner feel rich and indulgent. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. They’re so flexible, and can be used in stews, soups, salads, and more. gluten-free vegetarian +acorn squash + shredded parmesan cheese + fresh herbs (thyme, sage, rosemary, or oregano) + ghee or melted butter + garlic powder + salt + black pepper INGREDIENTS Say goodbye to brown sugar on squash and try this delicious savory herb-roasted parmesan topped acorn squash. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. Roast in preheated oven until golden brown and tender, 25 to 30 minutes. I enjoyed these wedges with a pesto dipping sauce. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated spread into a jelly roll pan. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with.
This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges.
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