This sweet and savory Acorn Squash Wedges recipe is made with acorn squash, olive oil, maple syrup, fresh rosemary, cinnamon, and a pinch of cayenne pepper. The result is a perfect side dish for any holiday or a cozy weeknight dinner, creating a vibrant, flavorful dish that is enough for 4-6 people.
Sweet Roasted Rosemary Acorn Squash Wedges Ingredients
- 1 large acorn squash
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
How To Make Sweet Roasted Rosemary Acorn Squash Wedges
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Cut the squash: Carefully cut the acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. Cut each half into 1-inch thick wedges.
- Combine the ingredients: In a large bowl, whisk together the olive oil, maple syrup, fresh rosemary, cinnamon, cayenne pepper, salt, and black pepper.
- Coat the squash: Add the squash wedges to the bowl with the maple mixture. Toss to ensure all the wedges are evenly coated.
- Arrange and roast: Arrange the squash wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and the edges are lightly caramelized. Serve immediately.
Recipe Tips
- Cutting the Squash: Acorn squash can be tough to cut. For easier slicing, microwave the whole squash for 2-3 minutes to soften the skin slightly before cutting.
- Don’t Overcrowd the Pan: Make sure the squash wedges are in a single layer on the baking sheet. If they are too close together, they will steam instead of roast, and you won’t get that delicious caramelized texture.
- Adjust Spiciness: The amount of cayenne pepper can be adjusted to your taste. For a little heat, use the full amount. If you prefer no spice, you can leave it out completely.
- Fresh Rosemary is Key: While dried rosemary can be used in a pinch, fresh rosemary provides a much more aromatic and vibrant flavor that truly makes this dish shine.
What To Serve Roasted Acorn Squash
This dish is a versatile and flavorful side that pairs well with a variety of main courses. It’s a classic pairing for holiday feasts, complementing roasted turkey, chicken, or ham beautifully. For a weeknight meal, serve it alongside roasted pork loin, grilled sausages, or a simple pan-seared steak. Its natural sweetness and savory notes also make it a great addition to a grain bowl with quinoa or farro, topped with some crumbled feta cheese or goat cheese for a complete and satisfying meal.
How To Store Acorn Squash Wedges Leftovers
- Refrigerate: Store leftover roasted squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, but for best results, warm them in the oven or an air fryer to help them regain a bit of their crispy texture.
- Freeze: Freezing is not recommended, as the squash will become mushy upon thawing.
Sweet Roasted Rosemary Acorn Squash Wedges Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: 157 kcal
- Total Fat: 8g
- Saturated Fat: 1.1g
- Cholesterol: 0mg
- Sodium: 198mg
- Total Carbohydrate: 22.4g
- Dietary Fiber: 2.2g
- Sugars: 9.3g
- Protein: 1.4g
Frequently Asked Questions
- Do I need to peel the acorn squash? No, you do not need to peel the acorn squash. The skin is thin and becomes tender when roasted, so it is completely edible. You can eat the wedges whole without any extra work.
- Can I use a different sweetener? Yes, you can substitute the maple syrup with honey or brown sugar. Both will provide a similar sweetness and help with caramelization. If using brown sugar, you can melt it with the oil and spices to create a glaze before tossing with the squash.
- How do I know when the squash is cooked through? The squash is ready when it is fork-tender. You can easily test this by piercing a piece of squash with a fork. It should slide in without any resistance. The edges should also look golden brown and slightly caramelized.
- Is it okay to use dried rosemary instead of fresh? Yes, you can use dried rosemary. A good rule of thumb is to use about one-third of the amount of fresh herbs. So, for this recipe, you would use 1 teaspoon of dried rosemary.
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Sweet Roasted Rosemary Acorn Squash Wedges Recipe
Description
These Sweet Roasted Rosemary Acorn Squash Wedges feature a perfect balance of sweet and savory flavors. Sliced acorn squash is tossed with a simple glaze of maple syrup, olive oil, and fresh rosemary, then roasted until tender and caramelized. A touch of cinnamon and cayenne pepper adds a hint of warmth and spice, making this an ideal side dish for any meal.
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Carefully cut the acorn squash in half, scoop out the seeds, and cut into 1-inch wedges.
- In a large bowl, whisk together the olive oil, maple syrup, rosemary, cinnamon, cayenne pepper, salt, and black pepper.
- Add the squash wedges to the bowl and toss to coat evenly.
- Arrange wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized.