Chef Peter Damiano, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make roasted acorn squash with mint gremolata.

- 2 each acorn squash (slice in half, remove seeds, do not slice off tops and bottoms, the stem will come off. Slice into quarters.)

- 1 tbs extra-virgin olive oil

- 1 tsp salt

- 1 tsp black pepper

- 1 bunch flat leaf parsley

- 2 sprigs mint, large stems removed

- 1 clove garlic

- 1 tbs pine nuts

- 1 tbs pistachio

- Juice of ½ lemon

- 2 tbs extra-virgin olive oil

- 1 tbs honey

Toss squash with oil, salt and pepper. Place on parchment paper lined sheet tray.

Roast in 375F degree oven for 35 minutes or until squash is cooked but will still hold together.

Cool down squash.

Place all gremolata ingredients into a food processor and blend until smooth.

Dip each piece of squash in the gremolata mixture so all sides are coated.

Stack the squash on the plate and drizzle more gremolata on top.

Garnish with mint and pistachio.