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Roasted Spiced Acorn Squash Wedges

67

  • Prep Time10 mins
  • Total Time35 mins
  • Makes8 servings
Roasted Spiced Acorn Squash Wedges

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Chatelaine Triple Tested

Peeling acorn squash is a pain, but the good news is that roasting it makes for skin that is delicious and crispy—especially when it's paired here with a savoury, subtly sweet glaze. 

Ingredients

  • 2 acorn squash, each cut in 12 wedges

  • 2 tbsp olive oil, divided

  • 1 tsp salt, divided

  • 2 garlic cloves, minced

  • 1 tsp paprika

  • 1/4 tsp cayenne

  • 1 tbsp honey

  • cilantro, chopped

  • 1 lime, cut in wedges

Instructions

  • 1. Position rack in centre of oven, then preheat to 450F. Line a large baking sheet with foil. Toss squash with 1 tbsp oil and 1⁄2 tsp salt on prepared sheet. Arrange in 1 layer.

    2. Roast in oven until fork-tender and slightly brown around edges, 25 to 30 min.

    3. Whisk remaining 1 tbsp oil and 1⁄2 tsp salt with garlic, paprika and cayenne in a medium bowl.

    4. Pour oil mixture over roasted squash on baking sheet and toss until coated. Transfer to a platter and drizzle with honey. Sprinkle with cilantro. Squeeze lime over squash just before serving.


Make-ahead tip

Squash can be reheated in a baking dish covered with foil in a 375F oven, 25 to 30 min.


Nutrition (per serving)

Calories 93, Protein 1g, Carbohydrates 16g, Fat 4g, Fibre 2g, Sodium 291mg.

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