Ingredients:

  • 2 medium acorn squash
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely cracked black pepper
  • 1 tsp Dried rubbed sage
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1 tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven. Set your rack to the middle position and crank the heat to 200°C.
  2. Slice the stem off, then cut the squash in half from pole to pole. Use a steady hand and a rocking motion to slice through the thickest part.
  3. Use your serrated spoon to scrape out the seeds and stringy bits until the interior is smooth and pale.
  4. Slice each half into 2cm thick wedges. Aim for uniform thickness to ensure they all finish at the same time.
  5. In a large bowl, whisk the 2 tbsp oil with the salt, pepper, sage, garlic powder, and smoked paprika.
  6. Toss the squash wedges in the bowl. Use your hands to massage the spice oil into every ridge and crevice.
  7. Place wedges on the sheet pan, leaving at least 2cm of space between each. Listen for the faint sizzle as they touch the pan.
  8. Bake for 35 minutes, flipping halfway through. Cook until the edges are dark mahogany and the center is soft when pierced with a fork.
  9. Remove from the oven and immediately sprinkle with the fresh parsley. The residual heat will wake up the herb's aroma.