1

Preheat the oven to 425℉.

2

Cut the acorn squash in half lengthwise and remove the seeds. Cut into wedges and place on a baking sheet.

3

Drizzle the oil, garlic powder and salt and pepper all over the squash and rub into the wedges. Transfer to the oven and bake for 15 minutes, remove from the oven and flip the wedges over and bake for an additional 12 to 13 minutes, until softened and golden brown.

4

Meanwhile, heat a large skillet over medium-low heat. Once hot, add the butter, sage and pumpkin seeds. Cook until the butter is bubbly and foaming and the sage is getting crispy, about three to four minutes. Remove from the heat and add the Aleppo pepper and stir to combine.

5

Transfer the acorn wedges to a platter and drizzle the butter, sage and seeds all over. Top with parmigiano reggiano and flaky salt if using. Enjoy

6

Substitutions: Dairy-free: use a dairy-free butter and vegan parmesan (or omit). Aleppo pepper: use chili flakes, or omit.