Description
Roasted Acorn Squash is a cozy fall side dish featuring sweet, caramelized acorn squash wedges glazed with spiced butter and roasted until tender and golden.
Ingredients
- 4 small acorn squash, halved, seeded, and quartered
- ½ cup (1 stick) salted butter, melted
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400 °F (200 °C) and line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, chili powder, cumin, salt, and brown sugar.
- Brush the cut sides of the acorn squash wedges with about two‑thirds of the butter mixture, reserving the rest.
- Arrange the squash wedges on the prepared sheet, flesh‑side down, and roast for 20 minutes.
- Flip the wedges so the other cut side touches the pan and roast for an additional 15 minutes.
- Turn the squash skin‑side down, spoon the remaining butter mixture over the top, and roast for a final 15 minutes until the flesh is tender and caramelized.
Notes
- For a milder version, reduce or omit the chili powder.
- Try maple syrup or a drizzle of tahini instead of the butter‑spice glaze for a different twist.
- The skin is edible once roasted and helps lock in moisture and flavor.
- If your squash pieces vary greatly in size, adjust roast time accordingly—larger pieces may need a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (of 8)
- Calories: ~202
