Sweet Roasted Marrow Squash Wedges Recipes

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ROSEMARY-PARMESAN ACORN SQUASH WEDGES



Rosemary-Parmesan Acorn Squash Wedges image

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

1 (2 lb) acorn squash, halved lengthwish and seeded
3 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, chopped fine
1 tablespoon fresh rosemary, chopped
1/4 cup parmesan cheese, grated
salt and pepper

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.

ROASTED SQUASH WEDGES



Roasted Squash Wedges image

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

2 acorn squash
2 tablespoons butter, melted
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

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.

ROASTED DELICATA SQUASH WEDGES



Roasted Delicata Squash Wedges image

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

2 delicata squash, about 1 lbs each
nonstick cooking spray, olive oil
2 teaspoons brown sugar substitute
1 -2 teaspoon cinnamon
salt
2 teaspoons brown sugar substitute
2 teaspoons chili powder
salt
salt
cayenne, to taste
ketchup, for dipping

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 ACORN SQUASH



Sweet Roasted Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 6

2 acorn squash, sliced in 1/2, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt
2 tablespoons raw cane sugar

Steps:

  • Preheat oven to 450 degrees F.
  • Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
  • Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES



Sweet Roasted Rosemary Acorn Squash Wedges image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash
Salt
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder

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!

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