Acorn Squash Wedges
Tender roasted acorn squash wedges coated in a buttery, spiced glaze create a naturally sweet and savory side dish. Quick to prepare, full of fiber, and lightly spiced, this recipe is perfect for everyday dinners or special occasions.
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.
