Sweet and Spicy Roasted Acorn Squash Wedges

I know an hour seems like a long roasting time, but trust me, pure caramelly goodness is the result. Tip: If you have a grapefruit spoon (pointy spoon with little teeth), it works wonders for seeding winter squash.
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author Marissa Stevens


  • 1 whole acorn squash halved, seeds scooped, and sliced into 12 wedges
  • 3 tablespoons butter
  • 1/4 cup real maple syrup
  • 1/4 cup packed light or dark brown sugar
  • pinch of salt
  • freshly ground black pepper


  • Preheat oven to 350°F.
  • Line baking dish with parchment paper. Arrange squash wedges in a single layer on the parchments paper and set aside.
  • Heat butter, maple syrup, brown sugar, and salt in a small saucepan over medium heat. Cook and stir until butter has melted and mixture combines, about 2 minutes. Drizzle mixture evenly over squash wedges. Season generously with several grinds of black pepper.
  • Bake wedges at 350-degrees for 30 minutes. With tongs or a fork, flip wedges and return to oven; bake 30 minutes more.
  • Arrange squash wedges on a serving platter. You'll have plenty of buttery, sugary sauce left in the bottom of your baking dish. Spoon it over the roasted squash and serve.