Rosemary Parmesan Acorn Squash Wedges Recipes

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

ROASTED ACORN SQUASH WEDGES

Steps:

• Preheat oven to 425 degrees F.
• Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
• Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
• Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.

PARMESAN ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

ROASTED ACORN SQUASHES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

ROASTED ACORN SQUASH WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
• Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

ROSEMARY-PARMESAN ACORN SQUASH WEDGES

Steps:

• Cut squash halves lengthwise into 1/2 inch wedges.
• Peel wedges and cut in half crosswise.
• Combine oil, lemon juice, garlic and rosemary in a large bowl.
• Add squash and toss to coat.
• Place in single layer on a baking sheet.
• Bake at 450 for 15 minutes.
• Turn wedges and bake anothe 15 minutes or until golden.
• Sprinkle with cheese and salt& pepper.

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY

Steps:

• Preheat oven to 450°F.
• Combine all ingredients on a large, rimmed baking sheet.
• Toss well to coat and spread in a single layer.
• Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.