Irresistibly Tender Roasted Winter Squash Wedges You’ll Love

These Roasted Winter Squash Wedges are a delightful side dish, showcasing the sweet flavors of autumn and a perfect crispy texture.

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Course: Dinner

Cuisine: American

Keyword: autumn recipe, Comfort Food, Easy Recipe, Roasted Winter Squash Wedges, side dish, vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: wedges

Calories: 150kcal

Equipment

Oven
Baking sheets
Mixing Bowl
knife
cutting board
tongs

Ingredients

For the Wedges

1 medium winter squash Choose acorn, buttercup, or delicata; substitutions include butternut or sweet potatoes.
2 tablespoons olive oil Avocado oil is a fantastic alternative.
1 tablespoon maple syrup Can substitute with honey or agave nectar.
½ teaspoon salt
¼ teaspoon black pepper

For the Finish

¼ cup finely grated Parmesan cheese Skip for a vegan version.
2 tablespoons fresh parsley, chopped

Instructions

Preparation Steps

Preheat the oven to 425°F (220°C).
Slice the squash in half lengthwise and scoop out the seeds. Cut the squash into uniform 1-inch wedges.
Combine the squash wedges in a large mixing bowl with olive oil, maple syrup, salt, and black pepper. Toss until well-coated.
Arrange the wedges in a single layer on baking sheets, ensuring they aren’t touching.
Roast for 20 minutes, then flip the wedges using tongs.
Continue roasting for another 10-15 minutes until golden brown and fork-tender.
Remove from the oven, then sprinkle with grated Parmesan cheese and chopped parsley before serving.

Notes

For an extra flavor boost, drizzle with balsamic glaze before serving. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven to maintain crispiness.

Nutrition