Roasted Winter Squash Wedges with Parmesan and Parsley Recipe

Introduction

Roasted Winter Squash Wedges are a delightful way to enjoy seasonal squash with a caramelized, tender bite. This recipe combines sweet maple syrup with savory Parmesan for a perfect balance of flavors, making it an ideal side dish for cozy meals.

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. Step 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. For acorn or buttercup squash, peeling is optional but recommended for a softer bite; delicata squash skin is edible.
2. Step 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. This coating promotes browning, flavor, and tenderness.
3. Step 3: Arrange the seasoned squash in a single layer on a large baking sheet. Avoid overcrowding to prevent steaming; use two baking sheets if necessary to allow air circulation and achieve caramelized edges.
4. Step 4: Roast for 20 minutes, then carefully flip each piece to brown evenly. Continue roasting for another 10-15 minutes until deep golden brown, tender when pierced with a fork, and slightly charred on the edges.
5. Step 5: Transfer the roasted squash to a serving dish. Immediately sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy!

Tips & Variations

• For extra depth, add a pinch of smoked paprika or cinnamon to the seasoning mix before roasting.
• Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
• Use honey instead of maple syrup if you prefer a different sweetness profile.
• Delicata squash skin is edible, making it a great no-peel option for quicker prep.

Storage

Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crisp edges, or microwave briefly for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, this method works well with most winter squash varieties such as kabocha or butternut. Adjust roasting time slightly if pieces are larger or smaller to ensure they become tender and caramelized.

Do I need to peel the squash before roasting?

Peeling is optional depending on the type of squash. Acorn and buttercup are easier to eat peeled and become softer that way, while delicata squash has a tender, edible skin that adds texture and nutrients.

Roasted Winter Squash Wedges with Parmesan and Parsley Recipe

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★★★★★

4.7 from 117 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Deliciously caramelized roasted winter squash wedges, glazed with maple syrup and olive oil, and finished with Parmesan cheese and fresh parsley for a tender, flavorful side dish.

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Ingredients

Scale 1x2x3x

Squash

• 1 medium winter squash (like acorn, buttercup, or delicata), about 2-3 pounds

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon maple syrup (or honey)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Toppings

• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Prep Your Squash: Preheat your oven to 425°F (220°C). Carefully slice the squash in half lengthwise, scoop out the seeds and stringy bits, then cut each half into 1-inch thick wedges. For acorn or buttercup squash, peeling is optional but recommended for a softer bite; delicata skin is edible.
2. Coat Evenly: 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 to promote beautiful browning and prevent dryness.
3. The Single Layer Solution: Arrange the seasoned squash wedges in a single layer on a large baking sheet. Avoid overcrowding to prevent steaming; use two baking sheets if necessary to ensure proper air circulation and caramelization.
4. Roast to Perfection: Roast for 20 minutes, then flip each piece carefully to ensure even browning. Continue roasting for another 10-15 minutes until the squash is deeply golden brown, tender when pierced with a fork, and has slightly charred edges enhanced by the maple syrup glaze.
5. Finish & Serve: Transfer the roasted squash to a serving dish immediately and sprinkle with finely grated Parmesan cheese and fresh chopped parsley. Serve warm for the best flavor and texture.

Notes

• Peeling the squash is optional depending on the variety and your texture preference.
• Using two baking sheets helps ensure the squash roasts instead of steams.
• Maple syrup can be substituted with honey if preferred.
• Parmesan and parsley add a savory touch; omit or substitute for dietary restrictions.
• Check tenderness with a fork to avoid undercooked or mushy squash.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted winter squash, maple glazed squash, baked squash wedges, fall side dish, Parmesan squash