Roasted Spiced Acorn Squash wedges are coated with brown sugar, spices, and browned butter making it a delicious sweet and savory side. Perfect to accompany any meal and makes a great presentation to your holiday table.
The hardest part about making this dish is getting over the fear of slicing the acorn squash. The second hardest thing is not eating all of them. You don’t have to worry about peeling the skin because the skin of acorn squash softens as it roasts and is fine to eat. If you prefer to leave the skin behind, you’re in luck because it separates easily from the flesh.
I slice the squash into wedges and follow the natural lines of the acorn squash. Some are thicker than others and they’re at least 1 inch thick. You can also slice them …
