Acorn squash is transformed into a showstopping side dish when it's seasoned with smoked paprika and oregano. The garlic-herb sauce adds freshness and acidity to the roasted squash. If you can't find acorn squash, delicata or butternut would be just as delicious., October 2022


Credit: Ali Redmond

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. 

  • Using a sharp chef's knife, cut squash in half lengthwise. Scoop out the seeds with a spoon. Cut 1/2-inch-thick wedges along the length of each squash half, making about 24 wedges. Arrange the squash wedges on the prepared baking sheet.

  • Mix oil, paprika, oregano and 1/4 teaspoon salt in a small bowl.

  • Drizzle the oil mixture onto the squash and, with clean hands, rub the oil onto the squash, making sure all sides are covered. Bake for 20 to 25 minutes, flipping once, until the squash is cooked through and the edges are crispy.

  • Meanwhile, combine yogurt, parsley, garlic, water, vinegar, crushed red pepper and the remaining 1/8 teaspoon salt in a small bowl; mix well.

  • Transfer the squash to a platter. Drizzle with the herb sauce. Sprinkle with additional parsley, if desired.

To make ahead

Refrigerate garlic-herb sauce (Step 5) in an airtight container for up to 1 day.


Parchment paper

Nutrition Facts

4 squash wedges & about 1 1/2 Tbsp. sauce
156 calories; protein 2g; carbohydrates 17g; dietary fiber 3g; sugars 4g; fat 10g; saturated fat 2g; mono fat 7g; poly fat 1g; cholesterol 1mg; vitamin a iu 1204IU; vitamin b3 niacin 1mg; vitamin c 24mg; vitamin e iu 2IU; folate 35mg; vitamin k 83mg; sodium 157mg; calcium 72mg; iron 2mg; magnesium 53mg; phosphorus 72mg; potassium 573mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 2mcg.