Acorn Squash Wedges
Roasted acorn squash wedges topped with spinach, Parmesan, and garlic offer a hearty, flavorful vegetarian side perfect for fall gatherings or cozy family dinners.
Ingredients
Instructions
- Halve the acorn squash through the stem end and scrape out the seeds and fiber.
- Halve each piece again through the stem end to create wedges.
- Arrange the squash wedges cut side up in a baking dish.
- In a bowl, combine chicken broth, egg, lemon juice, and salt; mix well.
- Add chopped garlic, frozen spinach, grated Parmesan, and bread cubes to the mixture.
- Pour the mixture over the squash wedges.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, until the squash is tender and top is golden.
Tips & Substitutions
For a richer flavor, consider substituting vegetable broth for chicken broth. You can also use fresh spinach if you have it on hand, just sauté until wilted before adding. To make it more filling, try adding cooked quinoa or rice to the mixture. Make sure to check the squash for doneness; it should be easily pierced with a fork.
Serving Suggestions
These acorn squash wedges make a delightful side dish that pairs beautifully with Chicken Loaf With Sauce or a simple green salad. For a complete meal, serve alongside grilled chicken or roasted turkey. A drizzle of balsamic glaze before serving can add a nice touch of sweetness.
Storage & Reheating
Leftover acorn squash wedges can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the wedges in an oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave them, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Acorn Squash Wedges contains roughly 312 calories, with 11g protein, 60g carbohydrates, and 4g fat. It is an excellent source of protein (22% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2073mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut or delicata squash if acorn squash is not available. Just adjust the cooking time as needed since different squashes may have varying cooking times.
Is it possible to make this recipe vegan?
Absolutely! To make it vegan, substitute the egg with a flax egg or applesauce, and use vegetable broth instead of chicken broth. You can also replace Parmesan cheese with nutritional yeast for a cheesy flavor.
How do I know when the squash is done baking?
The squash is done when it is tender and easily pierced with a fork. The tops should also be golden brown. Checking at the 30-minute mark can help ensure it doesn't overcook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).