Acorn Squash Wedges


Acorn Squash Wedges
Recipe type: Lunch
Serves: 16
Two large acorn squash, baked until slightly charred and cut into wedges, will serve a crowd when served as part of a buffet menu. Drizzle finished squash with additional olive oil and toasted pepitas before serving for a festive side dish.
  • 2 large acorn squash. unpeeled
  • 1 tablespoon olive oil
  • ½ teaspoon celtic sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon roasted, salted pepitas (pumpkin seeds)
  • 1-2 tablespoons freshly chopped sage, for garnish
  1. Preheat oven to 350¢F. Line a baking sheet with parchment paper.
  2. Cut each squash In half and clean out the seeds. Brush cut side with olive oil and sprinkle with salt and pepper. Place cut side down on prepared baking
  3. sheet.
  4. Place in preheated oven and bake 45 to 60 minutes until squash Is easily pierced with a knife and the peel is slightly charred.
  5. Remove from the oven and cool slightly. Slice each half into 4 wedges. Drizzle with olive oil and sprinkle with additional salt and pepper. Garnish with pepitas and chopped fresh sage. Serve warm.
  6. TIP An acorn squash that is green with a little bit of yellow a nd very heavy will yield the best flavor. Avoid squash that seems lightweight for Its size.