Golden Parmesan Acorn Squash Wedges
Crispy, golden acorn squash wedges roasted with Parmesan cheese create the perfect side dish for fall and winter meals. The sweet squash pairs beautifully with savory cheese for a dish everyone loves.
Equipment
- 1 Sharp chef's knife
- 1 Large baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Mixing Bowl
- 1 Box grater or food processor
Ingredients
- 2 medium acorn squash firm with dark green skin
- 1 cup Parmesan cheese freshly grated
- 3 tablespoons olive oil extra virgin preferred
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon fresh herbs thyme or rosemary, optional
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash the acorn squash and pat it dry with a towel.
- Cut off both ends of the squash to create flat, stable surfaces.
- Stand the squash on one flat end and slice it in half from top to bottom.
- Scoop out the seeds and stringy pulp with a spoon.
- Place each half flat-side down and cut into wedges about 3/4 inch thick.
- Transfer the wedges to your mixing bowl.
- Drizzle olive oil over the wedges and toss until each piece is coated.
- Sprinkle garlic powder, salt, and pepper over the wedges and toss again.
- Arrange the wedges in a single layer on your prepared baking sheet, leaving space between each piece.
- Roast for 20 minutes until the bottoms start to brown.
- Remove the pan from the oven and flip each wedge carefully.
- Sprinkle the grated Parmesan evenly over all the wedges.
- Return to the oven and roast for another 15-20 minutes until the cheese turns golden and the squash is fork-tender.
- Let the wedges cool for 5 minutes before serving to allow the cheese to set slightly.
Notes
Cut wedges to uniform thickness for even cooking. Use freshly grated Parmesan for the best crispy crust. Don't overcrowd the baking sheet to allow proper air circulation.