Roasted Acorn Squash Wedges

Fall is finally here in California. With record heat for the past 3 months and wild fires a plenty I am so thrilled for the cooler weather and rain today! Squash is one of my favorite vegetables so I was looking forward to this recipe in Everyday Dorie. I had all the ingredients except the pomegranate molasses; I made it myself by reducing pomegranate juice by one quarter. Despite all the ingredients (olive oil, pomegranate molasses, za’atar, lemon juice, salt, cayenne pepper) this recipe did not win over the family. Those of us that tried the Harissa yogurt thought it was great, it really elevated the dish. To see what others thought head over to Cook the Book Friday.


5 Comments Add yours

  1. This wasn’t our fave either…. Might use a sweeter squash next time!


  2. This wasn’t our favorite either but I am with you on loving the cooler weather and the rain last weekend!


  3. i also thought the yogurt was the best part and loaded it up on the squash


  4. We roast a lot of squash, but this one is so-so. Glad that the weather is turning favorably for you.


  5. Tricia S says:

    Wow – too funny that it was such a hit in my house. My hubby and I got a kick out of the pomegranate molasses. I bailed on the yogurt but really need to circle back based on how everyone loved it !


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