2lbs acorn squash, cut into wedges
1 tablespoon olive oil
1 tablespoon black peppercorns
1/4 cup shaved parmesan cheese
sea salt, to taste
Heat oven to 350 degrees.
Using a mortar or a food processor, mash the black peppercorns and olive oil and keep mashing until it turns into a thick paste.
Rub onto the acorn squash and place on a sheet pan.
Roast for 45/50 or until tender, turning once half way through and sprinkle with paprika.
Top with shaved parmesan and sea salt (If you don't have shaved parmesan you can use grated).