Acorn Wedges with Mozzarella & Tomatoes

Check out this healthier (and tastier) version of cheesy steak fries.

acorn squash wedge salad

Carson Downing

Prep Time:
15 mins
Total Time:
45 mins

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.


  • 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


  1. 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.

  2. 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.

  3.  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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

360 Calories
27g Fat
26g Carbs
8g Protein
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.

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