Roasted Winter Squash Wedges
Golden, caramelized wedges of winter squash (butternut, pumpkin, acorn, or kabocha) roasted with olive oil, herbs, and a touch of garlic. Crispy edges, tender centers — a perfect seasonal side.
Prep: 10 minutes
Cook: 25–35 minutes
Total: 35–45 minutes
Serves: 2–3
Ingredients
1 medium winter squash (butternut, acorn, kabocha, pumpkin), sliced into wedges
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or oregano
1 garlic clove, minced
Optional: pinch paprika or cinnamon (depending on whether you want tiny warmth or sweetness — not spicy)
Optional Toppings
Fresh parsley or mint
Toasted nuts (pine nuts, almonds, walnuts)
Drizzle of honey or balsamic glaze
Crumbled feta
Instructions
1. Prep the Squash
Preheat oven to 200°C (400°F).
Cut squash into wedges (keep skin on — it softens when roasted).
In a bowl, toss wedges with olive oil, salt, pepper, herbs, and garlic.
2. Roast
Arrange squash wedges on a baking sheet in one layer.
Roast for 25–35 minutes, flipping halfway until:
golden
caramelized on edges
fork-tender
Cooking time varies by squash type and wedge thickness.
3. Serve
Plate the wedges and add any of these optional finishes:
Sprinkle herbs
Add toasted nuts
A small drizzle of honey or balsamic
A bit of crumbled feta for Mediterranean flavor
Notes & Tips
Kabocha cooks faster and becomes extra creamy.
Butternut gives the best caramelization.
Make it a meal by serving with:
Greek yogurt + lemon
Quinoa or couscous
Roasted chickpeas
For extra crispiness, roast on high heat (220°C) for the last 5 minutes.
Nutritional Information
Calories: ~160
Carbs: ~22g
Fat: ~7g
Protein: ~2g
Fiber: ~4g