Parmesan-Crusted Acorn Squash Wedges

A delicious fall side dish that is sure to be a hit. Avoid wrestling with your acorn squash by watching Chef Ryan demonstrate how to safely and easily cut your squash into wedges.

Yield: Makes 16.

Parmesan-Crusted Acorn Squash Wedges


  • 2 medium acorn squash
  • ¼ cup extra-virgin olive oil
  • 1 tbsp chopped fresh parsley, optional*
  • 1 tbsp paprika
  • 2 tsp chopped fresh thyme
  • 1 tsp garlic powder
  • ½ tsp freshly ground pepper
  • ½ tsp salt
  • 1½ cups freshly grated Parmesan cheese

Yield: Makes 16


  1. Preheat oven to 450°F.
  2. Halve acorn squash lengthwise and remove seeds. Cut each half squash into 4 wedges.
  3. Place all ingredients except for cheese in a large bowl. Toss to coat. Place wedges on a foil-lined baking sheet.
  4. Bake until tender when pierced with a fork, about 30 minutes.
  5. Sprinkle wedges with cheese. Broil until cheese is crispy and melted, about 10 minutes. Serve warm.
Nutritional analysis per wedge:

80 calories, 5.2 g fat, 2.9 g protein, 6.3 g carbohydrate, 1 g fibre, 183 mg sodium

*Ingredient not included in nutritional analysis.