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Rosemary-Parmesan Acorn Squash Wedges

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“This is good with sweet potato wedges as well (comes out quite crisp). Watch the cooking time. May need less or more depending on thickness of wedges.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash halves lengthwise into 1/2 inch wedges.
  2. Peel wedges and cut in half crosswise.
  3. Combine oil, lemon juice, garlic and rosemary in a large bowl.
  4. Add squash and toss to coat.
  5. Place in single layer on a baking sheet.
  6. Bake at 450 for 15 minutes.
  7. Turn wedges and bake anothe 15 minutes or until golden.
  8. Sprinkle with cheese and salt& pepper.

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