Plated + Served: Cheesy Roasted Acorn Squash Wedges
Acorn squash is the Johnny Depp of the vegetable world.
It can play spicy (Pirates of the Caribbean), or sweet (Finding Neverland). With a little seasoning, it can be bold (Sweeney Todd) or amazingly interesting (Alice in Wonderland).
Acorn squash is available year round and is a great source of fiber, vitamin A, vitamin C and potassium. You can bake it, steam it, sauté it, simmer it or cook it in the microwave. Very versatile… like a good actor.
This recipe is an easy way to showcase the talents of the acorn squash. Use whatever cheese you have on hand along with your favorite seasoning, to make it the star of the plate or just a supporting player.
Hmmm… I wonder if Johnny Depp is as much a fan of squash as Mama is of his movies?
prep: 10 minutes
cook: 15 minutes
2 acorn squash, unpeeled, seeded and cut into eight pieces lengthwise
2 tablespoons olive oil
1 tsp salt 3 tablespoons butter, melted
1 tablespoon Italian seasoning (or your favorite seasoning)
1 cup grated Gruyere cheese (or your favorite cheese)
1 cup toasted breadcrumbs
let’s get to it…
Preheat the oven to 450°F. Line a baking sheet with foil and set aside.
Toss the squash wedges and olive oil in a Ziploc® Brand bag. Remove wedges from bag and place on the lined baking sheet. Sprinkle with salt.
Melt the butter and stir in the seasoning. Spoon the seasoned butter evenly on top of the squash wedges.
Bake for 13 to 15 minutes or until easily pierced with a fork.
Sprinkle cheese and toasted breadcrumbs on top and cook 1 to 2 minutes longer or until cheese is melted.
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