Roasted Winter Squash Wedges (Print-Friendly Format)
Squash wedges roasted golden with maple, Parmesan, and parsley. Enjoy this naturally sweet, savory side.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 medium winter squash (acorn, buttercup, or delicata), approximately 900–1350 grams
02 -
2 tablespoons olive oil
03 -
1 tablespoon maple syrup or honey
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon ground black pepper
→ Finishing
06 -
60 millilitres finely grated Parmesan cheese
07 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Set oven to 220°C. Carefully halve the squash lengthwise, remove seeds and stringy pulp, then cut into 2.5 cm thick wedges. For acorn or buttercup squash, peel for a more tender texture; delicata skin may remain.
02 -
In a large mixing bowl, toss squash wedges with olive oil, maple syrup, salt, and black pepper until evenly coated.
03 -
Spread seasoned squash in a single, uncrowded layer on a large baking sheet. Use a second sheet if needed to ensure ample space between pieces for proper roasting.
04 -
Place tray in oven and roast for 20 minutes. Flip wedges carefully, then continue roasting for 10–15 minutes until golden brown, fork-tender, and caramelized at the edges.
05 -
Transfer hot squash to a serving dish. Immediately sprinkle with Parmesan and chopped parsley. Serve warm.
# Extra Tips:
01 -
Arranging squash wedges in a single layer is essential for caramelization; overcrowding will cause steaming instead of roasting.