Casey 2 Cook

Casey’s Savory Acorn Squash Wedges – Recipe Corner

It’s November so we can start planning Thanksgiving, right?

I mean.. They already have christmas music on the radio for goodness sakes so we should be able to plan Thanksgiving 2 weeks ahead of time! 😉

Acorn squash is my favorite winter squash.. Not only is it delicious, but it is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, and magnesium! (and its pretty 😉 )

Casey’s Savory Acorn Squash Wedges –

1 large acorn squash

2 table spoons of olive oil

1 teaspoon of salt

1/4 cup of minced red onion

3 tablespoons of minced fresh cilantro

3 cloves of garlic, minced/ pasted

the zest of one lime

the zest of one lemon

1 tablespoon of lemon juice

1 tablespoon of lime juice

2 tablespoons of sherry vinegar

3 tablespoons of olive oil

pinch of salt and pepper

pinch of cayenne (to taste)

  1. Preheat your oven to 450 degrees. Cut the ends off the squash, cut it in half, and empty the seeds. Slice into wedges.
  2. Cover your oven pan with foil and spray with nonstick. Place your wedges in a single layer and sprinkle with the two tablespoons of olive oil and teaspoon of salt. Roast uncovered for 25 minutes.
  3. Meanwhile, combine the rest of the ingredients in a bowl and mix together. Set aside.
  4. When the timer goes off, remove the wedges from the oven and drizzle with your dressing. Serve hot/warm.

Acorn squash is delicious and super easy to make since you do not have to peel it!!

Yes, you can eat the skin!

It has kind of a nutty taste.. Which goes very well with the sour/spice/sweet of this dish! The balance of the flavors and texture make this a party for your taste buds!! It would make an excellent addition to your Thanksgiving spread! 

If you hate cilantro, substitute it for parsley and it will work fine as well 🙂

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