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Parmesan-Crusted Acorn Squash Wedges
A delicious fall side dish that is sure to be a hit. Avoid wrestling with your acorn squash by watching Chef Ryan demonstrate how to safely and easily cut your squash into wedges.
Yield: Makes 16.
November 08, 2019
Parmesan-Crusted Acorn Squash Wedges
Ingredients
- 2 medium acorn squash
- ¼ cup extra-virgin olive oil
- 1 tbsp chopped fresh parsley, optional*
- 1 tbsp paprika
- 2 tsp chopped fresh thyme
- 1 tsp garlic powder
- ½ tsp freshly ground pepper
- ½ tsp salt
- 1½ cups freshly grated Parmesan cheese
Yield: Makes 16
Directions
- Preheat oven to 450°F.
- Halve acorn squash lengthwise and remove seeds. Cut each half squash into 4 wedges.
- Place all ingredients except for cheese in a large bowl. Toss to coat. Place wedges on a foil-lined baking sheet.
- Bake until tender when pierced with a fork, about 30 minutes.
- Sprinkle wedges with cheese. Broil until cheese is crispy and melted, about 10 minutes. Serve warm.
Nutritional analysis per wedge:
80 calories, 5.2 g fat, 2.9 g protein, 6.3 g carbohydrate, 1 g fibre, 183 mg sodium
*Ingredient not included in nutritional analysis.