Preheat your oven to 425°F (220°C).

Slice your chosen winter squash in half lengthwise and scoop out the seeds.

Cut the squash into uniform 1-inch thick wedges.

In a large mixing bowl, drizzle squash wedges with olive oil and maple syrup, then sprinkle with salt and black pepper.

Toss the wedges until evenly coated.

Spread the wedges in a single layer on baking sheets, avoiding overcrowding.

Roast the wedges for about 20 minutes until they begin to caramelize.

Flip each wedge over using tongs and roast for an additional 10-15 minutes.

Check that the wedges are golden brown and fork-tender.

Remove from the oven and top with Parmesan cheese and parsley before serving.