Roasted Acorn Squash Wedges

Ingredients

0 of 8 out on the counter

• 6 cups acorn squash, seeds removed, skin on, cut into 1-inch wedges
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• 1 tsp dried thyme
• ½ tsp dried rosemary, crushed
• 1 tbsp cider vinegar, to finish

All set! Everything is out. Time to bake.

Method

1. 1Put a rimmed baking sheet in the oven and heat it to 425 °F. A hot pan is what browns the squash.
2. 2Wash the squash and cut each in half through the stem. Scoop out the seeds with a spoon. Leave the skin on; it softens as it roasts. Cut each half into 1-inch wedges.
3. 3Toss the wedges in a large bowl with the olive oil, salt, pepper and garlic powder until every piece shines.
4. 4Carefully pull out the hot pan and lay the wedges on it on one cut side, not touching. They should sizzle. Roast 15 minutes.
5. 5Flip the wedges onto the other cut side and scatter the thyme and rosemary over them. Roast 10 to 15 minutes more, until the edges are browned and a knife slides in with no push.
6. 6Sprinkle with the cider vinegar and serve warm. Cool leftovers no more than 2 hours, then refrigerate.