Roasted Winter Squash Wedges – Easy Sweet & Savory Side Dish
These Roasted Winter Squash Wedges are caramelized to perfection with maple syrup, Parmesan, and fresh parsley. Crispy on the edges and tender inside, they’re a flavorful and easy side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium winter squash (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 oven to 425°F (220°C). Slice squash in half lengthwise, scoop out seeds, and cut into 1-inch thick wedges. Peel if desired (delicata skin is edible).
2. In a large bowl, toss squash wedges with olive oil, maple syrup, salt, and black pepper until evenly coated.
3. Arrange wedges in a single layer on a large baking sheet. Avoid overcrowding; use two sheets if needed for even roasting.
4. Roast for 20 minutes, then flip each wedge. Continue roasting 10–15 minutes until golden, tender, and caramelized on the edges.
5. Transfer squash to a serving dish. Sprinkle with Parmesan and fresh parsley.
6. Serve warm and enjoy.
Notes
Always roast squash in a single layer with space between wedges to avoid steaming and mushy texture.
Delicata squash skin is tender and edible; acorn and buttercup squash can be peeled for a softer bite.
Use honey instead of maple syrup if preferred for a slightly different glaze.
Find it online: https://cookingwithramsay.com/roasted-winter-squash-wedges/