1: Preheat your oven to 425°F.
2: Cut the acorn squash into wedges, about 1-1 1/2 inches thick.
3: Drizzle olive oil onto your oven baking tray.
4: Top with a generous amount of dukkah and grated parmesan cheese.
5: Use a spoon or spatula to mix it all together.
6: Place the acorn squash wedges on top and rub them into the mix.
7: Flip the wedges to ensure they are coated well.
8: Bake for about 30-35 minutes until the squash is fork tender.
9: Scoop the leftover oil-seasoning-cheese blend on the tray and drizzle over the squash when plating.
