Roasted Acorn Squash Wedges | Everyday Dorie

We might not be able to gather in a big way for Thanksgiving this year. However, it shouldn’t stop us from putting together a spectacular spread befitting the holiday season. The roasted acorn squash wedges may add to the splendor. This dish is a no brainer and easy to do. Dorie suggests that the squash wedges can be tossed into a salad, pasta or served with grilled meat and fish. The possibilities are endless… It’s also a good idea to turn any leftover squash into a soup, along the line of that delicious roasted butternut squash soup we made a while ago.

Dorie plays to the sweet side of the acorn squash by liberally brushing a seasoned oil mixture to provide a balance of flavor over the acorn wedges. The key ingredients in the flavored oil are: olive oil, pomegranate molasses, za’atar, lemon juice, and freshly ground salt and pepper. That’s it. Twenty-five to thirty-five minutes later in a 425°F oven, you get a pan of golden-brown acorn squash wedges for the table — or the fridge for later.