WORLD: A Thanksgiving Recipe

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.