Rosemary Parmesan Acorn Squash Wedges Recipe

These incredibly crispy acorn squash wedges, seasoned with fragrant rosemary and savory parmesan cheese, are a delicious and healthy side dish. Perfect for fall gatherings or a weeknight dinner, this recipe also works wonderfully with sweet potato wedges for a delightful mix of textures and flavors. Get ready for perfectly roasted wedges with a satisfying crunch!

Prep Time 15 mins
Cook Time 40 mins
Calories 213.1 kcal
Protein 8g
Rating 3.9 (7 Reviews)
Rosemary Parmesan Acorn Squash Wedges 49

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Parmesan Acorn Squash Wedges

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How to Make Rosemary Parmesan Acorn Squash Wedges

  1. Preheat oven to 450°F (232°C).
  2. Cut acorn squash in half lengthwise. Remove seeds and stringy pulp.
  3. Peel the squash halves and cut into 1/2-inch thick wedges.
  4. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves minced garlic, and 1 tablespoon fresh rosemary, finely chopped.
  5. Add the squash wedges to the bowl and toss to coat evenly.
  6. Arrange the wedges in a single layer on a large baking sheet.
  7. Bake for 15 minutes.
  8. Flip the wedges and continue baking for another 15-20 minutes, or until golden brown and tender. Cooking time may vary depending on the thickness of the wedges.
  9. Remove from oven and sprinkle generously with 1/2 cup grated Parmesan cheese, salt, and freshly ground black pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

12g

Carbs

8g