Ingredients for Rosemary Parmesan Acorn Squash Wedges
- 1 medium acorn squash (about 1.5 lbs)
- Olive Oil
- 1 tablespoon lemon juice
- Garlic Cloves
- Fresh Rosemary
- Parmesan Cheese
- Salt And Pepper
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How to Make Rosemary Parmesan Acorn Squash Wedges
- Preheat oven to 450°F (232°C).
- Cut acorn squash in half lengthwise. Remove seeds and stringy pulp.
- Peel the squash halves and cut into 1/2-inch thick wedges.
- In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves minced garlic, and 1 tablespoon fresh rosemary, finely chopped.
- Add the squash wedges to the bowl and toss to coat evenly.
- Arrange the wedges in a single layer on a large baking sheet.
- Bake for 15 minutes.
- Flip the wedges and continue baking for another 15-20 minutes, or until golden brown and tender. Cooking time may vary depending on the thickness of the wedges.
- Remove from oven and sprinkle generously with 1/2 cup grated Parmesan cheese, salt, and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
12g
Carbs
8g