{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted Acorn Squash Wedges",
 "description": "Skin-on acorn squash wedges roasted on a hot pan with olive oil, thyme, rosemary and a splash of cider vinegar, no sweetener, a warm fall snack that tastes sweet on its own.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "6 cups (840 g) acorn squash, seeds removed, skin on, cut into 1-inch wedges",
  "2 tbsp (27 g) olive oil",
  "½ tsp salt (3 g)",
  "¼ tsp black pepper (0.6 g)",
  "½ tsp garlic powder (1.6 g)",
  "1 tsp dried thyme (1 g)",
  "½ tsp dried rosemary, crushed (0.6 g)",
  "1 tbsp (14.9 g) cider vinegar, to finish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put a rimmed baking sheet in the oven and heat it to 425 °F. A hot pan is what browns the squash."
  },
  {
   "@type": "HowToStep",
   "text": "Wash 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."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the wedges in a large bowl with the olive oil, salt, pepper and garlic powder until every piece shines."
  },
  {
   "@type": "HowToStep",
   "text": "Carefully pull out the hot pan and lay the wedges on it on one cut side, not touching. They should sizzle. Roast 15 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Flip 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."
  },
  {
   "@type": "HowToStep",
   "text": "Sprinkle with the cider vinegar and serve warm. Cool leftovers no more than 2 hours, then refrigerate."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "98 kcal",
  "proteinContent": "1.2 g",
  "carbohydrateContent": "15.0 g",
  "fatContent": "4.7 g",
  "saturatedFatContent": "0.7 g",
  "sugarContent": "not given (2 rows carry no value)",
  "sodiumContent": "199 mg",
  "fiberContent": "2.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/roasted-acorn-squash.jpg",
 "imageAlt": "Skin-on acorn squash wedges roasted with browned edges, scattered with thyme and rosemary, on a rimmed baking sheet",
 "url": "https://asharedpalate.com/roasted-acorn-squash"
}