If you really want to take a step back in to my culinary childhood memory bank, these Brown Sugar Acorn Squash Wedges make the perfect side for my Garlicky Venison Roast. I’d like to bet that it will do the same for you too, but I’ll wait for you to share your spiritual experience with me (hint: comment below). Theyre so easy The hardest part is cutting the squash in halfyou need a sharp sturdy knife and a strong, steady hand. Particularly when the weather cools, the leaves start to drop, and we’re in sudden autumnal HYSTERIA, this recipe is quite literally food for my soul. Delicious.Īs the years would progress, and I started finding my way in to the kitchen to cook for myself and others more often, I found myself constantly reaching for acorn squash when I wanted a quick and easy side that I knew would be a pleaser. Rather than being a a mouthful of vegetal mush, it was now velvety. Potentially a ploy to get us to eat our veggies (though that was hardly an issue for my siblings and I….aside from Brussels Sprouts), the syrupy concoction that pooled in the center of my squash transformed the way I thought about eating it. Rather than wedges though, my mom would serve us each our own perfectly roasted half, filled with melted brown sugar and butter. Growing up, this recipe was a staple on our dinner table. When nostalgia hits, I reach for acorn squash. Roasted with just a handful of ingredients, this side dish recipe is an easy go-to on your busiest weeknights. If you are using delicata squash, I suggest using two since they are a smaller squash.These Brown Sugar Acorn Squash Wedges are a delicious and simple way to enjoy fall’s abundance.Store any leftovers in an airtight container in the fridge for up to 4 days.Remove from the oven and sprinkle with chopped walnuts and more thyme as desired. Then, move baking sheet to top rack and broil squash on high for 1 to 2 minutes to caramelize the tops. Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Place baking sheet in middle rack of oven. Place squash wedges on a large baking sheet lined with parchment paper. Toss squash wedges with olive oil, maple syrup, thyme and salt. /rebates/2frecipes2fbaked-acorn-squash-wedges2f&252frecipes252fbaked-acorn-squash-wedges252f26tc3dbing-&idnutrisystem&nameNutriSystem&ra4. Cut squash into wedges (step by step cutting directions above).
Roasted acorn squash wedges plus#
Roasted acorn squash wedges skin#
The baking process allows the skin to become less tough upon serving. The skins on nearly all squash and pumpkins are edible. For acorn squash, follow along the natural ridges to create the wedges.Cut each squash half crosswise into 2 slices, each 1. For delicata squash, create long wedges by cutting down lengthwise. Cut inch from stem end and bottom of each squash, and discard.For butternut squash, make a horizontal cut between the neck and bulb before cutting into wedges.Each squash may be a little different for creating these wedges depending on the size and shape. Your wedges should be about 1-inch thick. Just like you did before, continue to cut from top to bottom around the squash to create wedges.
Using a spoon, scoop out the unwanted insides into the trash.įinally, cut the squash into wedged-shaped slices. Then, cut the squash in half by setting the squash upright and cutting it in half lengthwise.
This helps create a solid base for the rest of the cutting. The wedges are a beautiful shape and you don’t have to deal with peeling the squash!įirst, cut off the ends.
However, I find it much easier to cut it up into wedges. Squash is most commonly prepared roasted in cubed form. The best part? No peeling needed! Plus, you can use any squash you have on hand - butternut, acorn or delicata. Serve these maple roasted squash wedges alongside chicken, fish or grain bowls. It also makes the perfect addition to a cozy meal, especially on random cold days just when you thought winter was finally over! Squash isn’t just reserved for the holidays.
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