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Dorie Greenspan's Roasted Acorn Squash Wedges
Dorie Greenspan's Roasted Acorn Squash Wedges
Ellen Silverman/Everyday Dorie

You know and love her for her approachable baking recipes, but Dorie Greenspan’s latest cookbook, Everyday Dorie: The Way I Cook, is filled with the irresistible savory dishes she makes all the time—like roasted acorn squash wedges.

Describing how she created the autumnal side, Greenspan says, “The result was wedges of roasted squash, its dense, naturally sweet flesh herb-accented from the za’atar and slightly tart from the molasses. And the skin—my favorite part—had spots of tasty char and, where the oil mixture had puddled, patches of bright flavor.”

It shines alongside meat or fish, but you can also mix it into salads, toss it into pasta or serve it on a bed of bitter greens with a drizzle of olive oil or a dollop of spiced yogurt. (Oh, and the leftovers keep in the fridge for up to two days.)

RELATED: Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola

4 servings

2 medium acorn squash

¼ cup extra-virgin olive oil

2 tablespoons pomegranate molasses

2 teaspoons za’atar

2 teaspoons freshly squeezed lemon juice, plus (optional) more for serving

1 teaspoon fine sea salt

Pinch of cayenne pepper

Fleur de sel or other coarse sea salt

1. Center a rack in the oven and then preheat to 425°F. Line a baking sheet with foil, a double layer of parchment paper or a silicone baking mat.

2. Scrub the squash well—you’re going to want to eat the skin. Cut each squash in half from top to bottom, scoop out the seeds and strings (you can keep the seeds for roasting) and cut each half into 4 wedges. Stand the wedges on the baking sheet, skin side down.

3. In a small bowl, whisk together the olive oil, pomegranate molasses, za’atar, lemon juice, sea salt and cayenne. Taste and adjust the seasoning if you’d like, keeping in mind that the sourness of the molasses won’t be as pronounced against the roasted squash. Brush some of the flavored oil onto the wedges, moistening the flesh and leaving the skin as is.

4. Roast the wedges until they can be easily pierced with the tip of a paring knife, 25 to 35 minutes.

5. Sprinkle the squash with fleur de sel and give each wedge a splash of lemon juice right before serving.

238 calories

14g fat

30g carbs

2g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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