You’re going to love these Roasted Acorn Squash Wedges. This acorn squash was a farmer’s market find. 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. I enjoyed these wedges with a pesto dipping sauce. So good.
Acorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. They’re so flexible, and can be used in stews, soups, salads, and more. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. They’re nice and simple so you can whip them up easily.
Begin by cutting the acorn squash in half and removing the seeds from the middle. (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. Drizzle on that lovely olive oil and sprinkle your oregano and dill. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp.
Top the wedges with some parmesan cheese to make them even more delectable. As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. You’ll love any way you decide to make these puppies! Try them out and let us know in the comments below what you think! xo
- 1 medium acorn squash
- 1 tablespoon of olive oil
- 1 tablespoon of dried oregano
- 1 teaspoon of dried dill
- Salt and pepper to taste
- Optional: 1 teaspoon of parmesan cheese
- Cut the squash in half, and scoop out the seeds in the middle.
- Cut each half into 1/2 inch wedges.
- Place the wedges on a non-stick baking tray, drizzle olive oil on the wedges, and sprinkle oregano & dill.
- Bake @ 450F for 20 minutes, and then flip the wedges. Bake for another 20-25 minutes, or until the wedges are a crisp brown.
- Finish off with salt and pepper to taste.
- Optional: Sprinkle with parmesan cheese. Enjoy!
- Acorn squash is a winter squash packed with Vitamin A, B6, C, and Potassium. They're so flexible, and can be used in stews, soups, salads, and more. I enjoyed these wedges with a pesto dipping sauce. So good. Hope you give em a try!