Rosemary-parmesan Acorn Squash Wedges

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.