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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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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