![]() As we said before, you can make these and enjoy with the dipping sauce, as a side, or as a nice crispy snack. Top the wedges with some parmesan cheese to make them even more delectable. Bake for 20 minutes, flip, and then bake for another 20-25 minutes until these babies are nice and crisp. Drizzle on that olive oil and sprinkle your spices. ( Note: you can always keep the seeds and roast them as a light snack to munch on throughout the day!) Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. They’re nice and simple so you can whip them up easily.īegin by cutting the acorn squash in half and removing the seeds from the middle. These wedges work perfectly as a side for whatever main dish you want! They go with almost everything. Rub olive oil over squash and sprinkle with salt and maple syrup (or brown sugar, if using). Then, add the pecans, and mix again to coat the nuts. They’re so flexible, and can be used in stews, soups, salads, and more. Add the oil, maple syrup, herbs, and spices to a cup or jar, and mix to combine. So good.Īcorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. I enjoyed these wedges with a pesto dipping sauce. Reserve any remaining butter in the bowl. Brush the cut sides of the squash with the butter mixture. ![]() In a small bowl, combine the butter, chili powder, cumin, salt, and brown sugar. Line a rimmed sheet pan with parchment paper. As the winter months approach, there are fewer options at the market, which can be exciting because it forces me to create new recipes with ingredients I wouldn’t usually cook with. Preheat the oven to 400F with a rack in the center position. This acorn squash was a farmer’s market find. You’re going to love these Roasted Acorn Squash Wedges.
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