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 crosswise for a different look. If you slice them thinner, the roasting time will be less. But, you already knew that, right?
Butter is browned creating a nutty flavor and then combined with brown sugar, cumin, and nutmeg. Then each wedge is placed into the skillet and coated with the brown butter mixture on both sides before placing it on the baking sheet. Any leftover sauce is then drizzled over the wedges before roasting.
That sauce is amazing and just sweet enough without overpowering the squash. In fact, it’s perfect. The drippings on the baking sheet turn brown and crispy and make sure you don’t waste those because they’re delicious.
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 wedge can be a serving, especially if other sides are presented or your serving buffet-style. You’re gonna love this dish.
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
This 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 nutmeg, cumin, salt, and pepper.
- Slice the ends of the squash and discard. 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.
- In a skillet, melt the butter over medium heat until it starts to foam. Continue to cook until it just starts to turn brown. Stir in the brown sugar and spices and continue to stir until the sugar is melted and spices fragrant. Remove from heat. It will be slightly thick.
- Using tongs, place each wedge in the skillet and coat with the butter mixture. Transfer the wedges onto prepared baking sheet. Drizzle any remaining butter mixture over wedges.
- Roast 400 for 20 minutes. Turn over, and roast 15 - 20 minutes more depending on the size of the wedges. They should be fork tender.
- You can eat these with the skin. If you prefer to leave the skin behind, the flesh easily pulls away.