ROASTED ACORN SQUASH WEDGES

Roasted Acorn Squash Wedges

Serves 2-3

Ingredients

• 1 Acorn Squash

• ¼ c Extra Virgin Olive

• ½ Tsp Coarse Kosher Salt

• ¼ Tsp Black Pepper

• 2 Garlic Cloves, minced

• 1 Tsp Hot Sauce

• 1 Tbsp Dijon Mustard

• 1 Tbsp Parmesan Cheese, grated

• 1 Tbsp Fresh Parsley, chopped as garnish

Directions

Preheat the oven to 425°F

1. To prepare the squash, slice it from the tip to the stem along the depression line all the way around.  Scoop out the seeds and stringy pieces and remove the stem.

2. Place the squash cut side down on the cutting board and slice into wedges then add the slices to a large bowl.

3. In a small bowl, add the olive oil, dijon, garlic, hot sauce, salt and pepper and mix well then add in the parmesan cheese and mix. 

4. Pour the mixture over the squash and mix with your hands until all the squash is coated well.

5. Add the squash to a rimmed sheet pan covered in foil and sprayed with cooking spray. Also if there is any marinade left in the bowl, drizzle over the squash.

6. Roast for 30 minutes or until golden brown.  

7. Garnish with fresh parsley and serve immediately.