Roasted Acorn Squash Wedges with Garlic-Herb Sauce

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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 can't find acorn squash, delicata or butternut would be just as delicious.

Wendy Lopez, MS, RD, CDCES

Updated on September 18, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

a recipe photo of Roasted Acorn Squash Wedges with Garlic Herb Sauce — Photo: Ali Redmond

Active Time:

15 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Diabetes-Friendly Nut-Free Soy-Free Heart-Healthy Vegetarian Egg-Free Gluten-Free

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Ingredients

1 medium acorn squash
¼ cup extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon salt plus 1/8 teaspoon, divided
¼ cup low-fat plain strained yogurt, such as Greek-style
½ cup chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon minced garlic
2 tablespoons water
1 tablespoon cider vinegar
½ teaspoon crushed red pepper

Directions

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.

To make ahead

Refrigerate garlic-herb sauce (Step 5) in an airtight container for up to 1 day.

Equipment

Parchment paper

Originally appeared: EatingWell.com, October 2022

Nutrition Facts (per serving)

156	Calories
10g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 4 squash wedges & about 1 1/2 Tbsp. sauce
Calories 156
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 2g	4%
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 1mg	0%
Vitamin A 1204IU	24%
Vitamin C 24mg	27%
Vitamin E 1mg	9%
Folate 35mcg	9%
Vitamin K 83mcg	69%
Sodium 157mg	7%
Calcium 72mg	6%
Iron 2mg	11%
Magnesium 53mg	13%
Potassium 573mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.