Acorn Squash Wedges
Author: Adapted from Living Without
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.
Ingredients
- 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
Instructions
- Preheat oven to 350¢F. Line a baking sheet with parchment paper.
- 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
- sheet.
- Place in preheated oven and bake 45 to 60 minutes until squash Is easily pierced with a knife and the peel is slightly charred.
- 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.
- 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.