As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish. They’re so flexible, and can be used in stews, soups, salads, and more. Split the squash into thirds and remove the seeds. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. I enjoyed these wedges with a pesto dipping sauce. Cut inch from stem end and bottom of each squash, and discard. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt.
As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. Prick the squash with a knife in about 5 places. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges. Use a sharp chefs knife to slice off the top of the squash, then place it cut side down.
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