Roasted Spiced Acorn Squash wedges are topped with butter, brown sugar and spice then roasted making it a delicious slightly sweet and savory side. Perfect to accompany any meal and 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 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.