Condiment
Roasted Acorn Squash Wedges with Garlic-Herb Sauce
Roasted acorn squash wedges turn golden and crisp at the edges while the centers stay soft and sweet. A bright yogurt sauce laced with garlic, parsley, and a touch of vinegar finishes each bite with creamy tang and gentle heat.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 156
- Protein
- 2g
- Carbs
- 17g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 157mg
Ingredients
- 1 medium acorn squash
- 1/4 cup extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp salt plus 1/8 teaspoon, divided
- 1/4 cup low-fat plain strained yogurt, such as Greek-style
- 1/2 cup chopped fresh flat-leaf parsley, plus more, for garnish
- 1 tsp minced garlic
- 2 tbsp water
- 1 tbsp cider vinegar
- 1/2 tsp crushed red pepper
Instructions
- Preheat oven to 450°F. 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.
- Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.
- Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.
- Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.