Acorn squash is transformed into a showstopping side dish when it’s seasoned with smoked paprika and oregano. The garlic-herb sauce adds freshness and acidity to the roasted squash. If you can’t find acorn squash, delicata or butternut would be just as delicious.
- 1 medium acorn squash
- ¼ cup extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ¼ cup plain strained yogurt, such as Greek-style
- ½ cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 teaspoon garlic, minced
- 2 tablespoons water
- 1 tablespoon cider vinegar
- ½ teaspoon crushed red pepper
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Using a sharp chef's knife, cut squash in half lengthwise. Scoop out the seeds with a spoon. Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges. Arrange the squash wedges on the prepared baking sheet.
Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.
Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.
Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.
Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.
You can find more details about this recipe at eatingwell.com: Roasted Acorn Squash Wedges with Garlic-Herb Sauce