Maple-Roasted Acorn Squash Wedges
45 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
These maple-roasted acorn squash wedges hit that sweet-savory spot with caramelized edges, tender centers, and warm cinnamon and nutmeg that make the whole kitchen smell like fall.
It is a simple, no drama sheet-pan side for weeknights or the Thanksgiving table, with a balanced maple glaze and real seasoning so it pairs beautifully with roast chicken, pork chops, or seared salmon.
Ingredients (4 servings)
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Ingredients:
- 1 medium acorn squash, halved, seeded, cut into ¾-inch wedges acorn squash 1 lb medium
- 2 Tbsp maple syrup pure maple syrup 2 Tbsp
- 1½ Tbsp olive oil olive oil
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Maple-Roasted Acorn Squash Wedges
-
Heat the oven and sheet pan
Place a rimmed sheet pan on the middle rack and preheat the oven to 425 F so the squash hits hot metal and browns instead of steaming.
-
Prep the squash safely
Stabilize the acorn squash on a damp towel, trim a thin slice off the bottom to steady it, then halve, seed, and cut into 3/4 inch wedges with a sharp chef's knife.
If the squash is stubborn, microwave the whole squash for 60 to 90 seconds to soften the rind slightly for easier cutting.
-
Mix the seasoning
In a large bowl whisk together the olive oil, cinnamon, nutmeg, salt, and black pepper.
Keep the maple syrup separate for now to prevent early burning and to build a glossy finish later.
-
Coat and start the roast
Add the wedges to the bowl and toss until every surface is lightly coated with the spiced oil.
Carefully pull the hot pan from the oven, arrange the wedges cut sides down with space between them, and roast for 15 minutes.
-
Maple finish and caramelize
Remove the pan, flip the wedges, drizzle the maple syrup over them, and toss right on the pan to coat.
Return to the oven and roast 12 to 18 minutes more until tender through and deeply caramelized at the edges.
-
Rest and season to serve
Let the squash rest 3 minutes on the pan so the glaze sets and any bubbling subsides.
Transfer to a platter and, after serving, sprinkle with truffle salt as noted for an aromatic finish.
Substitutions
- Maple syrup -> date syrup or dark brown sugar slurry
- Date syrup brings a similar robust caramel note with a faint fruitiness, while 2 tablespoons dark brown sugar mixed with 1 teaspoon hot water gives a glossy glaze and toffee depth without thinning the coating.
- Olive oil -> browned butter or ghee
- Browned butter or ghee adds nutty, toasted flavors that play beautifully with cinnamon and nutmeg, and the milk solids in browned butter encourage extra browning for a slightly crisper edge.
- Cinnamon and nutmeg -> pumpkin pie spice
- Pumpkin pie spice keeps the warm profile intact with a rounder aromatic blend, giving a familiar holiday vibe and a touch more complexity without changing texture.
Tips
- Preheat the pan for sear, not steam
- A ripping hot sheet pan gives you instant color on contact so the squash caramelizes instead of sweating.
- Delay the sugar to avoid scorch
- Adding maple in the second half prevents the sugars from burning and keeps the glaze shiny, not bitter.
- Cut for even cooking
- Keep wedges uniform at 3/4 inch thick so every piece finishes at the same time and you do not babysit the pan.
- Season assertively
- Squash is naturally sweet and mellow, so the full 1/2 teaspoon salt and the pepper are not optional if you want contrast and depth.
- Mind the spacing
- Leave a finger-width between wedges so hot air circulates and the edges crisp instead of turning soft.
- Use the fond
- If syrupy bits stick to the pan, splash a teaspoon of hot water on the hot sheet and scrape with a spatula to make a quick pan glaze to drizzle back over the squash.
Nutrition Facts *
| Energy | 99 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 5 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My squash is hard to cut. What should I do?
- Microwave the whole squash for 60 to 90 seconds to relax the rind, then use a sharp knife and cut on a stable board with a damp towel underneath for grip.
- Why is my maple syrup burning?
- Sugar burns when exposed too long to high heat, so add the maple halfway through and keep the oven at 425 F with a preheated pan for faster sear and shorter exposure.
- The wedges are tender but not browned. How do I fix that?
- Move the pan to the top rack for the last 2 to 3 minutes or broil briefly, watching closely, to deepen color without overcooking.
- Can I eat the skin on acorn squash?
- Yes, the skin becomes tender when roasted and adds pleasant texture, though very large squash can have thicker skin that is slightly chewier.
- How do I make this ahead and reheat?
- Roast without the maple until just tender, cool, then refrigerate up to 2 days; reheat at 425 F for 8 to 10 minutes, toss with maple, and finish 5 minutes so it glazes fresh.
- Can I use an air fryer?
- Yes, air fry at 400 F for 10 minutes with spiced oil, toss with maple, then cook 6 to 8 minutes more until caramelized, shaking the basket once for even color.
Serving Suggestions
Serve these glossy wedges with a drizzle of tangy yogurt or labneh and a scatter of toasted pepitas for crunch that plays against the maple.
If you want a little swagger, grate a whisper of orange zest over the top with that truffle salt and pair with roasted chicken or a seared pork chop to soak up the sweet-savory juices.
More pairings:
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