Description
Roasted Winter Squash Wedges are a simple yet flavorful side dish made with tender wedges of winter squash, lightly sweetened with maple syrup and roasted until caramelized and golden. Topped with Parmesan and fresh parsley, they’re the perfect cozy complement to any fall or winter meal.
Ingredients
- 1 medium winter squash (like acorn, buttercup, or delicata), about 2-3 pounds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F (220°C). Carefully slice the squash in half lengthwise, scoop out the seeds and stringy bits. Cut each half into 1-inch thick wedges.
2. In a large bowl, combine the squash wedges with olive oil, maple syrup, salt, and black pepper. Toss well to ensure every piece is thoroughly coated.
3. Arrange the seasoned squash in a single layer on a large baking sheet. Use two baking sheets if necessary to avoid overcrowding.
4. Roast for 20 minutes, then carefully flip each piece to ensure even browning.
5. Continue roasting for another 10–15 minutes, or until the squash is golden brown, tender, and slightly charred on the edges.
6. Transfer to a serving dish and immediately sprinkle with Parmesan cheese and fresh parsley.
7. Serve warm and enjoy.
Notes
To prevent mushy squash, arrange pieces in a single layer without overcrowding the pan.
Use two baking sheets if needed to allow proper air circulation for even roasting.
Delicata squash skin is edible, while peeling acorn or buttercup squash is optional for a softer bite.
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 6g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg