Baked Acorn Squash Wedges

Name: Baked Acorn Squash Wedges
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6
Ingredients: 1/3 cup Girard’s® Light Creamy Balsamic Dressing; 1 large acorn squash, seeds removed and cut into 6 wedges; 1 tablespoon olive oil; 1/2 teaspoon salt; Pinch cayenne pepper; 2 tablespoon brown sugar; 1/4 cup dried cranberries, chopped

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Drizzle Girard’s® Light Creamy Balsamic Dressing with a pinch of cayenne pepper and brown sugar over warm, roasted acorn squash wedges for a tasty side or treat.

READY In

50 Minutes

PREP TIME

15 Minutes

COOK TIME

35 Minutes

SERVES

4 to 6

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Ingredients

1/3 cup Girard’s® Light Creamy Balsamic Dressing

1 large acorn squash, seeds removed and cut into 6 wedges

1 tablespoon olive oil

1/2 teaspoon salt

Pinch cayenne pepper

2 tablespoon brown sugar

1/4 cup dried cranberries, chopped

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the wedges skin side down on the pan. Brush the wedges with oil and sprinkle with salt. Roast the squash for 20 minutes.

While the squash is roasting, combine Girard’s® Light Creamy Balsamic Dressing, cayenne pepper and brown sugar. Brush the squash with dressing mixture and roast 5 minutes. Repeat the process.Remove from oven if wedges are tender; bake 5 more minutes if necessary.

Pour remaining dressing over the wedges and sprinkle chopped cranberries over all. Serve.