Here's a dish that's become a tradition in our house.
1 acorn squash, halved lengthwise and seeded
3 TBSP olive oil
2 TBSP lemon juice
3 cloves of garlic
1 TBSP fresh rosemary
Cut the squash halves lengthwise into 1/2 inch wedges. Peel the wedges and cut them in half crosswise.
Combine the oil, lemon juice, garlic, and rosemary in a large bowl. Add the squash and toss to coat.
Place in a single layer on a large baking sheet. Bake at 450 degrees F for 15 minutes. Turn the wedges over and bake them for 15 more minutes or until golden.
Sprinkle with parmesan cheese, salt, and pepper.
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2 comments:
Oooh, OOOOH! I actually have an acorn squash, the other ingredients, AND a rosemary plant in my otherwise grocery-depleted kitchen! I would never have thought of this combo; I'll definitely have to try it.
Definitely have to try it. If you have these ingredients, then you are the right person to give it a go. Acorn squash is a fav or everyone, but you just might be the next one with a smile.
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