Recipes and Cooking Side Dish Recipes Acorn Wedges with Mozzarella & Tomatoes Be the first to rate & review! Check out this healthier (and tastier) version of cheesy steak fries. By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Learn about BHG's Editorial Process Published on October 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 15 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Jump to recipe Think of this ample side dish (or light main) as an elevated version of cheesy steak fries. Squash crescents and maple-sweetened tomatoes roast together until caramelized. Fresh mozzarella blended with sour cream melts on top. The finish? Salmoriglio, an Italian dressing made with lemon, shallot or garlic, oil, and fresh herbs. Green varieties of acorn squash are typically what you see in the produce aisle. Harvested when fully mature, acorn squash should weigh 1 to 3 pounds and have deep green, dull skin with spots of orange. Ingredients 2 1 1/2- to 2- lb acorn squash 3/4 cup olive oil 3 cups cherry tomatoes (1 lb.) 2 tbsp pure maple syrup 2 fresh thyme sprigs (optional) 1 8-oz ball fresh mozzarella 1/4 cup sour cream 1 lemon, zested and juiced 1 small shallot, minced (1/3 cup) 1 cup coarsley chopped parsley Directions Preheat oven to 375°F. Cut squash in half lengthwise and scoop out seeds. Cut each half into 11/2- to 2-inch-wide wedges. In a very large bowl toss the squash wedges with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Transfer to a parchment- or foil-lined baking sheet. In a 2- to 3-qt. rectangular baking dish toss the tomatoes with the maple syrup, thyme (if using), 2 Tbsp. olive oil, and a big pinch of salt. Bake both tomatoes and squash in the preheated oven. Bake tomatoes, uncovered, until they’re soft and start to brown and the liquid starts to thicken, 25 to 30 minutes. Remove and discard thyme sprigs. Bake squash until tender and easily pierced with a paring knife, about 30 minutes. Meanwhile, in a small bowl tear mozzarella into irregular chunks. Add sour cream, a pinch of salt, and a grind of black pepper; stir to coat. In another small bowl combine lemon zest and juice, shallot, and a big pinch of salt. Let stand 10 minutes to macerate. Stir in remaining 1/2 cup olive oil and chopped parsley to make a chunky relish. Arrange the squash wedges on a serving platter, dot with the creamed mozzarella, and follow with the tomatoes and their liquid. Spoon parsley relish over all. Serves 8. Rate it Print Nutrition Facts (per serving) 360 Calories 27g Fat 26g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 359.9 % Daily Value * Total Fat 27.2g 35% Saturated Fat 6.6g 33% Cholesterol 22.4mg 7% Sodium 160.3mg 7% Total Carbohydrate 25.6g 9% Dietary Fiber 6.5g 23% Total Sugars 5.9g Protein 7.6g Vitamin D 0.1mcg 0% Vitamin C 37.3mg 187% Calcium 201.7mg 16% Iron 2.1mg 12% Potassium 745.7mg 16% Fatty acids, total trans 0.1g Vitamin D 3.7IU Alanine 0.3g Arginine 0.2g Ash 2.8g Aspartic acid 0.6g Caffeine 0mg Carotene, alpha 56.5mcg Choline, total 11.1mg Copper, Cu 0.2mg Cystine 0g Energy 1504.4kJ Fluoride, F 5.1mcg Folate, total 47mcg Glutamic acid 1.6g Glycine 0.2g Histidine 0.2g Isoleucine 0.3g Leucine 0.6g Lysine 0.3g Methionine 0.1g Magnesium, Mg 67.7mg Manganese, Mn 0.5mg Niacin 1.5mg Phosphorus, P 161.7mg Pantothenic acid 0.8mg Phenylalanine 0.3g Phytosterols 49.6mg Proline 0.6g Retinol 48.7mcg Selenium, Se 5.1mcg Serine 0.3g Starch 0g Theobromine 0mg Threonine 0.3g Vitamin E (alpha-tocopherol) 3.4mg Tryptophan 0.1g Tyrosine 0.3g Valine 0.4g Vitamin A, IU 1782.6IU Vitamin A, RAE 129.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg Vitamin K (phylloquinone) 140.3mcg Water 192.5g Zinc, Zn 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.