Roasted spiced acorn squash wedges are topped with butter, brown sugar, and spices then roasted, making it a delicious, slightly sweet, and savory side. A perfect accompiament to any meal. It also makes a great presentation to your holiday table.

Roasted acorn wedges arranged in a circle in a cast iron skillet.

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? I played with my food a little bit and made a flower.

Acorn squash wedges spread with spiced butter in a cast iron skillet.

Side view of roasted acorn wedges in a skillet.

Combine the butter with brown sugar, cumin, salt, pepper, and nutmeg to form a paste. This is such a great flavor combination.

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.

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.

YOU CAN ROAST THE SPICED ACORN SQUASH WEDGES ON A BAKING SHEET

Spiced acorn wedges roasted on a baking sheet.

Roasted spiced acorn wedges arranged on a platter.

The only time I would baste or turn these halfway through cooking is if you're cooking these flat. If that's the case, flip them over halfway through cooking time. The way you see it here makes for a prettier presentation.

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ROASTED SPICED ACORN SQUASH WEDGES

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Serves 4 -6

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: Natalie Gregory

Equipment Used

12-inch cast iron skillet

Parchment Paper

Ingredients

1 acorn squash about 2 pounds
4 tablespoons butter softened
2 tablespoons brown sugar
½ teaspoon kosher salt
¼ teaspoon nutmeg
¼ teaspoon cumin
¼ teaspoon pepper

Instructions

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 halves 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 of the stem from the wedges.
Arrange the acorn slices on a parchment lined baking sheet, casserole, or 12” cast iron pan. 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.
Alternatively, you can lay them flat on a parchment lined baking sheet. If you lay them flat, you will have to flip them over halfway through cooking.
Spread the butter paste onto each wedge.
Roast for 50 - 60 minutes. If you roasted them flat, flip them over after 25 - 30 minutes. They should be soft and fork-tender. Spoon sauce over each wedge when serving. The sugar in the sauce does clump up a bit and turns gooey. I drizzle it over the wedges.
The skin is edible, but I don't eat it. If you prefer to leave the skin behind, the flesh easily pulls away.

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Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

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