ROASTED DELICATA SQUASH WEDGES
Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash. Below are a few of my simple favorites.
Provided by yogiclarebear
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
- Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
- Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
- Roast in the oven for 40 minutes.
Nutrition Facts : Calories 10.8, Fat 0.4, SaturatedFat 0.1, Sodium 44.4, Carbohydrate 2.4, Fiber 1.6, Sugar 0.2, Protein 0.4
SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
- Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
- Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
- Serve in the baking dish, drizzling more sauce at the end. Yummy!
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
ROASTED SQUASH WEDGES
We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.
Yield serves 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. Cut the squash in half through the stem end, and remove the seeds. Cut each half into 3 wedges, 1 1/2 to 2 inches thick. Place the wedges in a large roasting pan.
- Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.
ROSEMARY-PARMESAN ACORN SQUASH WEDGES
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.
Provided by Tebo3759
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash halves lengthwise into 1/2 inch wedges.
- Peel wedges and cut in half crosswise.
- Combine oil, lemon juice, garlic and rosemary in a large bowl.
- Add squash and toss to coat.
- Place in single layer on a baking sheet.
- Bake at 450 for 15 minutes.
- Turn wedges and bake anothe 15 minutes or until golden.
- Sprinkle with cheese and salt& pepper.
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