These days we are all busy with the holidays, life, work, etc… When it comes to cooking, I look for quick and easy ways to prepare healthy meals with some variety. I had an acorn squash hanging around for a while that needed to be turned into something delicious. It was one day from being stuffed and baked before I came across a recipe from the Plenty book for Crusted Pumpkin Wedges. It met all of my requirements. Having the ingredients on hand, I was looking forward to trying something new. Note to self: these are delicious and would make a nice side dish for next year’s Thanksgiving.
adapted from Plenty
1 acorn squash
1/2 cup grated parmesan
3 T dried breadcrumbs
6 T chopped parsley
2 1/2 tsp chopped thyme
grated zest of 1 meyer lemon
2 garlic cloves, minced
salt and pepper
1/4 cup olive oil
Preheat oven to 375 degrees, F. Cut squash into 3/8″ thick slices and lay flat on a parchment lined baking sheet.
Combine parmesan, breadcrumbs, parsley, thyme, and half the lemon zest, garlic, pinch salt, and pepper.
Brush olive oil over squash and sprinkle with breadcrumb mix. Pat down gently.
Bake for 30 minutes or until squash is knife tender. If slices begin to brown too much, cover loosely with foil.