Parmesan Roasted Squash

Squash the idea of boring veggies and cook up a perfect pairing to our Cupcake Vineyards Sauvignon Blanc.


  • 2 small squash (we used acorn)
  • fresh thyme & dried oregano
  • salt & pepper
  • ½ cup heavy cream
  • ½ cup grated parmesan
  • extra virgin olive oil, for drizzling
  • serve with Cupcake Vineyards Sauvignon Blanc


  1. Preheat oven to 375°F.
  2. Cut your squash lengthwise and seed. Trim the bottom to lie flat on large rimmed baking sheet.
  3. Season with salt & pepper and dried herbs.
  4. Divide heavy cream evenly on all pieces. Bake for around 35-40 minutes, until tender.
  5. Remove pan and sprinkle with parmesan. Bake for additional 10-15 minutes, until cheese is melted and golden.
  6. Drizzle with olive oil before serving with Cupcake Sauvignon Blanc.
  7. Enjoy with Cupcake Vineyards Sauvignon Blanc.
  8. Cheers!
Parmesan Roasted Squash