Description
These roasted acorn squash wedges are caramelized in a rich maple-butter glaze with just the right touch of heat from chili flakes. It’s a simple side dish that tastes like fall wrapped in a cozy blanket—with a fiery wink. Perfect for holiday tables or everyday feasts.
Ingredients
1 large acorn squash, halved, seeded, and sliced into wedges
2 tbsp maple syrup
2 tbsp unsalted butter (or vegan butter)
1/2 tsp chili flakes (adjust to taste)
Salt & pepper to taste
Optional: fresh thyme or chopped parsley for garnish
Instructions
Prep Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Melt & Mix: In a small saucepan, melt butter and stir in maple syrup and chili flakes.
Toss Wedges: Place squash wedges in a large bowl. Drizzle with maple-butter mixture, season with salt and pepper, and toss to coat.
Roast: Arrange on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Finish: Garnish with herbs and an extra sprinkle of chili flakes if desired. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180 / serving
- Sugar: 8g / serving
- Fat: 9g/ serving
- Saturated Fat: 5g / serving
- Carbohydrates: 26g / serving
- Fiber: 3g / serving
- Protein: 1g / serving