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.Serves 4 -6
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.