Acorn squash is transformed into a showstopping side dish when it’s seasoned with smoked paprika and oregano.
The garlic-herb sauce adds freshness and acidity to the roasted squash.
If you’re able to’t find acorn squash, delicata or butternut would be just as delicious.
Photo: Ali Redmond
Line a large rimmed baking sheet with parchment paper.
Using a sharp chef’s knife, cut squash in half lengthwise.
Scoop out the seeds with a spoon.
Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges.
Arrange the squash wedges on the prepared baking sheet.
Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.
Transfer the squash to a platter.
Drizzle with the herb sauce.
Sprinkle with additional parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
