Roasted spiced acorn squash wedges are a simple yet flavorful side that balances natural sweetness with warm spices.
Packed with fiber and plant-based nutrients, this dish supports digestion and keeps you satisfied without heavy calories.
Brushed with a buttery, lightly spiced glaze, it’s a wholesome, low-carb option that’s perfect for weeknight dinners, meal prep, or even festive holiday spreads. Quick, easy, and irresistibly tender.
Acorn Squash Wedges
Equipment
- 1 × 12-inch cast iron skillet
- Parchment paper
- Knife and cutting board
- Spoon for scooping seeds
- Baking sheet or casserole dish
Ingredients
- 1 whole acorn squash ≈2 pounds
- 4 tablespoons unsalted butter softened
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the squash starts cooking immediately and helps achieve a golden, caramelized surface. While the oven warms, you can prepare the squash and the spiced butter mixture.
- Prepare the Spiced Butter Glaze: In a small bowl, combine 4 tablespoons of softened butter with 2 tablespoons of brown sugar. Add ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cumin, ¼ teaspoon of black pepper, and ½ teaspoon of kosher salt. Mix thoroughly until the ingredients form a smooth, fragrant paste. This glaze will infuse the squash with warm, aromatic flavors as it roasts.
- Slice and Seed the Squash: Place the acorn squash on a cutting board. Using a sharp knife, carefully slice the squash in half lengthwise, from the stem down to the blossom end. Scoop out the seeds and fibrous strings using a spoon. If you’d like, you can save the seeds for roasting later—they make a delicious snack.
- Cut the Squash into Wedges: Using the natural ridges of the squash as a guide, cut each half into two halves again, then slice into wedges. Try to make the wedges roughly even in size so they cook consistently. If any stem bits remain attached, trim them off carefully. For wedges that stand upright while baking, slice a tiny bit off the bottom to create a flat surface.
- Arrange Squash on Baking Sheet or Skillet: Line a 12-inch cast iron skillet, casserole dish, or baking sheet with parchment paper. Place the squash wedges either upright (on their cut sides) or lay them flat. If laid flat, you’ll need to flip them halfway through roasting to ensure even browning. Space the wedges slightly apart to allow hot air to circulate.
- Apply the Spiced Butter Glaze: Using a small spoon or pastry brush, generously spread the spiced butter mixture over each wedge. Ensure the glaze coats both the top and sides, getting into the crevices for maximum flavor. The butter and brown sugar mixture will melt and create a lightly caramelized, glossy finish during roasting.
- Roast the Squash: Place the skillet or baking sheet in the preheated oven. Roast the wedges for 50–60 minutes, depending on size and oven type. If you laid the wedges flat, flip them after 25–30 minutes to ensure both sides become tender and caramelized. The squash is ready when it is soft, easily pierced with a fork, and has a golden-brown, slightly crisp edge.
- Check for Doneness: Test one wedge with a fork; it should slide in easily, and the flesh should feel tender but not mushy. The edges should have a rich, roasted color, and the brown sugar glaze will have formed a slightly sticky, delicious coating.
- Serve the Squash: Transfer the roasted wedges to a serving platter. Spoon any remaining melted spiced butter from the pan over the top to enhance flavor and presentation. The skin is edible, but if preferred, the flesh easily separates for serving without it.
- Enjoy and Store Leftovers: Serve the squash warm as a nutritious, fiber-rich side dish. It pairs beautifully with roasted meats, grain bowls, or holiday feasts. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Reheat gently in the oven or microwave before serving.
Notes
- Use a sharp knife to slice the squash evenly; this ensures uniform roasting.
- Softened butter blends better with spices and spreads easily over wedges.
- For upright wedges, slightly trim the bottom curve for stability.
- Flip the wedges halfway if roasting flat to achieve even caramelization.
- The squash skin is edible, but you can remove it after roasting if preferred.
- Leftover spiced butter can be drizzled over grains or roasted vegetables.
- Adjust sugar and spices to taste; more sugar creates a sweeter glaze, more spice adds warmth.
Chef’s Secrets To Perfect Roasting
Achieving tender, caramelized acorn squash wedges relies on a few key techniques.
First, preheating your oven ensures the squash begins roasting immediately, promoting even cooking and beautiful browning.
Cutting wedges of similar size helps them cook uniformly, preventing some pieces from overcooking while others remain firm.
Coating each wedge with a spiced butter mixture not only adds flavor but helps the edges caramelize and develop a slight crispness.
Additionally, lightly trimming the bottom for upright wedges ensures they stay stable and roast evenly, creating a visually appealing presentation.
Using parchment paper reduces cleanup and prevents sticking, while flipping flat wedges halfway guarantees perfect texture on all sides.
Serving Suggestions For Acorn Squash
These roasted squash wedges make a versatile side dish for a variety of meals.
They pair beautifully with roasted poultry, pork, or salmon, providing a naturally sweet and savory contrast to savory proteins.
For a vegetarian or plant-based option, serve alongside grain bowls with quinoa, farro, or couscous, and drizzle any leftover glaze on top for extra flavor.
These wedges also elevate holiday spreads or dinner parties, offering both visual appeal and rich taste.
Sprinkle with toasted nuts or fresh herbs like parsley or thyme for an added layer of texture and aroma.
Storage Tips And Best Practices
To maintain freshness, allow the squash to cool completely before storing in an airtight container.
Refrigerate for up to 3 days, and reheat gently in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.
Avoid storing the wedges while still hot, as condensation can make them soggy.
Leftover roasted butter can be kept separately in a small container and reheated to drizzle over grains, salads, or additional vegetables.
For longer-term storage, cooked squash can be frozen in airtight containers for up to 2 months, though texture may soften slightly upon thawing.
Frequently Asked Questions
1. Can I use a different type of squash?
Yes! While acorn squash is ideal for its sweet, nutty flavor and compact wedges, you can substitute delicata, kabocha, or buttercup squash.
Adjust cooking time slightly depending on thickness and moisture content.
2. Do I need to peel the squash?
No peeling is required. The skin is edible and softens when roasted.
If preferred, you can remove it after cooking by gently pulling the flesh away from the skin.
3. Can I make this recipe vegan?
Absolutely! Replace butter with a plant-based alternative like coconut oil or vegan margarine.
The flavor and texture remain rich, and the glaze will caramelize just as well.
4. How can I make the squash extra caramelized?
For extra caramelization, sprinkle a small amount of brown sugar directly on the wedges before roasting, and use high-quality butter.
Broiling for the last 2–3 minutes of cooking can also enhance browning.
5. Can I prepare this recipe ahead of time?
Yes! Slice and glaze the squash wedges ahead of time and store in the refrigerator. Roast just before serving.
This is especially useful for holiday meals or busy weeknight dinners.
