Roasted Spiced Acorn Squash wedges are topped with butter, brown sugar and spice then roasted, giving it a slightly sweet yet savory taste. Perfect to accompany any meal and also 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 I think that adds to the presentation. Each one is different and perfect in its own way.
Arrange the acorn slices on a parchment lined baking sheet, casserole, or 12” cast iron pan like I did here. I mean, doesn’t this look great? Played with my food a little bit and made a flower.
Combine the butter with brown sugar, cumin, salt, pepper, and nutmeg to form a paste.
Now spread that buttery paste onto each wedge. You don’t need anymore than four tablespoons of butter here. If you want the slices to stand up straight, slice a little off the bottom side to create a little flat surface. Don’t take too much off. I find just slicing a little of the skin off the bottom curve is perfect. This step is optional. Had to make it look pretty for the picture. Honestly, if I was serving this I really wouldn’t care. They’re gonna eat it, not stare at it.
I don’t see the need for stopping halfway through cooking to baste these. Just leave them alone. Any juice that falls to the bottom of the pan can be drizzled on after it’s all baked. The only time I would interfere halfway through cooking is if you are cooking these flat. Then I would flip them over halfway through cooking time. But I feel roasting them this way makes for a prettier presentation.
Roasting one acorn squash can serve about 6 and the preparation is simple. If you need to serve a crowd this is a great choice because a couple wedges can be a serving, especially if other sides are presented. You’re gonna love this dish.
Love this roasted spiced acorn squash? Try some of my other delicious sides:
- Rich creamy garlic mashed potatoes
- Silky smooth carrot puree
- Roasted asparagus with mozzarella
- Roasted brussels sprouts with bacon
- Perfect rice pilaf
- Curry roasted cauliflower
- Perfect mashed potatoes
- Maple butternut squash
Roasted spiced acorn squash pairs beautifully with:
- Broiled mustard garlic chicken breasts
- Simple roast chicken
- Slow roasted chicken
- Mustard crusted roasted lamb chops
- Roasted maple glazed pork tenderloin
- Perfectly pan seared pork chops
- Shake and bake pork chops
- Marinated Greek pork tenderloin
- Adobo roasted pork loin
- Slow roasted salmon with lemon caper butter
- Spicy roasted salmon with crispy skin
Life is too short for mediocre food.
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Roasted Spiced Acorn SquashPrint Recipe Pin Recipe
- Preheat oven 400°.
- Combine the butter with brown sugar, cumin, salt, pepper, and nutmeg to form a paste.
- Slice the squash in half from stem to end. Scoop out the seeds using a spoon. Using the squash lines as a guide, cut each half in half again. Slice the squash into wedges. I slice using the lines on the squash as my guide even if they aren't all equal in size. Cut off any bits off the stem of any wedges.
- Arrange the acorn slices on a parchment lined baking sheet, casserole, or 12” cast iron pan.
- Spread the butter paste onto each wedge. If you want the slices to stand up straight, slice a little off the bottom side of each wedge to create a little flat surface. Don’t take too much off. I find just slicing a little of the skin off the bottom curve is perfect. This step is optional.
- Roast 400 for 40 minutes. They should be fork tender. Spoon sauce over squash when serving.
- You can eat these with the skin. If you prefer to leave the skin behind, the flesh easily pulls away.
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