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Roasted Acorn Squash Wedges
Total Time
50 mins
Servings: 2
  • 1 medium acorn squash
  • 1 tablespoon of olive oil
  • 1 tablespoon of dried oregano
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • Optional: parmesan cheese
  1. Cut the squash in half, and scoop out the seeds in the middle.
  2. Cut each half into 1/2 inch wedges.
  3. Place the wedges on a non-stick baking tray, drizzle olive oil on the wedges, and sprinkle the spices.

  4. Bake @ 450F for 20 minutes, and then flip the wedges. Bake for another 20-25 minutes, or until the wedges are a crisp brown.
  5. Finish off with salt and pepper to taste.
  6. Optional: Sprinkle with parmesan cheese. Enjoy!
Recipe Notes

Acorn squash is a winter squash packed with Vitamin A, B6, C, and Potassium. They're so flexible, and can be used in stews, soups, salads, and more. I enjoyed these wedges with a pesto dipping sauce. So good. Hope you give em a try!