Irresistibly Crispy Roasted Winter Squash Wedges Recipe

Delight in these Roasted Winter Squash Wedges, a vegetarian and gluten-free dish that's crispy on the outside and tender on the inside.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 wedges

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wedges

2-3 pounds Winter Squash (Acorn, Buttercup, Delicata)
3 tablespoons Olive Oil or more as needed
2 tablespoons Maple Syrup (or Honey) can swap with agave nectar
1 teaspoon Salt
1 teaspoon Black Pepper adjust to taste

For Serving

1/2 cup Parmesan Cheese grated, optional for vegan
1/4 cup Fresh Parsley chopped

Equipment

Oven
large mixing bowl
Baking sheets
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Gather your equipment: a large mixing bowl and baking sheets lined with parchment paper.
Cut the squash in half lengthwise, scoop out the seeds, and slice each half into 1-inch wedges. Peeling is optional.
In a large mixing bowl, toss the squash wedges with olive oil, maple syrup, salt, and black pepper until fully coated.
Arrange the wedges in a single layer on the prepared baking sheets, ensuring adequate space between them.
Roast the wedges for 20 minutes, then flip and roast for an additional 10-15 minutes until golden brown and fork-tender.
Allow wedges to cool slightly, then sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.

Nutrition

Serving: 1wedgeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 250mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat to regain crispiness.

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