Roasted Winter Squash Wedges

Ingredients

• 1 medium winter squash (acorn or kabocha), 2–3 lbs
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan
• 2 tbsp chopped parsley

Instructions

1. Preheat oven to 425°F.
2. Cut squash in half, remove seeds, slice into 1‑inch wedges. Peel optional.
3. Toss with olive oil, honey, salt, and pepper.
4. Arrange in a single layer on a sheet.
5. Roast 20 minutes, flip, then roast 10–15 minutes more until tender.
6. Sprinkle with Parmesan and parsley. Serve warm.