Description
Warm, comforting Maple-Butter Acorn Squash Wedges featuring a perfect balance of sweet maple syrup and savory butter with a hint of chili flakes.
Ingredients
Scale
- 1 large acorn squash, halved, seeded, and sliced into wedges
- 2 tbsp maple syrup
- 2 tbsp unsalted butter (or vegan butter, if desired)
- 1/2 tsp chili flakes (adjust to taste)
- Salt & pepper to taste
- Optional: Fresh thyme or chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan over low heat, melt the butter. Stir in the maple syrup and chili flakes until combined.
- In a large bowl, add the acorn squash wedges and drizzle the maple-butter mixture over them. Season with salt and pepper, then toss gently.
- Arrange the wedges in a single layer on the baking sheet and roast for about 25-30 minutes, flipping halfway through.
- Garnish with fresh thyme or parsley and serve warm.
Notes
Leftover wedges can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg