Rosemary-Parmesan Acorn Squash Wedges - cooking recipe

Ingredients

1 (2 lb) acorn squash, halved lengthwish and seeded
3 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, chopped fine
1 tablespoon fresh rosemary, chopped
1/4 cup parmesan cheese, grated
salt and pepper

Preparation

Cut squash halves lengthwise into 1/2 inch wedges.
Peel wedges and cut in half crosswise.
Combine oil, lemon juice, garlic and rosemary in a large bowl.
Add squash and toss to coat.
Place in single layer on a baking sheet.
Bake at 450 for 15 minutes.
Turn wedges and bake anothe 15 minutes or until golden.
Sprinkle with cheese and salt& pepper.