Maple Roasted Squash Wedges

Maple roasted acorn squash wedges are the perfect fall side dish that balances sweetness and warmth with a touch of spice. The natural sugars in the squash caramelize beautifully under a maple syrup glaze infused with cinnamon and nutmeg creating a cozy flavor that feels like autumn on a plate. This recipe quickly became a favorite in my household during chilly weekends when I wanted something simple but satisfying to complement family dinners.

I remember the first time I made this recipe during a crisp October afternoon and how the sweet spicy aroma filled the kitchen bringing everyone to the table early

Ingredients

• One medium acorn squash: cut into wedges which delivers a sweet nutty flavor and holds up well to roasting
• Maple syrup: adds rich natural sweetness and helps create a beautiful caramelized glaze
• Olive oil: provides richness and promotes even roasting plus a smooth texture
• Ground cinnamon: adds warmth and depth choose fresh cinnamon powder for the best aroma
• Ground nutmeg: contributes a subtle hint of earthiness freshly grated if possible enhances the flavor
• Salt: to balance the sweetness and enhance the natural flavors use sea salt for a cleaner taste
• Black pepper: offers gentle heat and complexity freshly ground is preferable for best flavor

Instructions

Prepare the Squash:

Start by cutting the acorn squash in half then scoop out the seeds. Next slice each half into evenly sized three quarter inch wedges to ensure they cook uniformly so no piece is underdone or burnt. Uniformity in size is key here for consistency in texture and caramelization.

Mix the Glaze:

In a small bowl whisk together the maple syrup olive oil cinnamon nutmeg salt and black pepper until everything is well combined. This mixture becomes a shiny aromatic glaze that will coat each squash wedge beautifully and help deepen the roasted flavor.

Coat the Wedges:

Lay the squash wedges in a single layer on a baking sheet lined with parchment paper for easy cleanup. Use a brush or toss them gently in the maple glaze making sure each wedge is fully covered. This step is critical for even roasting and ensuring every bite carries the sweet spice.

Roast to Perfection:

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the baking sheet in the oven and roast for 25 to 30 minutes. Flip the wedges halfway through to encourage even caramelization on all sides. You want the squash to become tender enough to pierce with a fork and edges to turn golden brown but not burned.

Finish and Serve:

Once roasted consider sprinkling the hot wedges with a pinch of truffle salt for an earthy aroma that elevates the natural sweetness and adds a luxurious touch. Serve immediately to enjoy the crisp edges and tender flesh at their best.

My favorite ingredient is definitely the maple syrup because it imparts a rich sweetness that caramelizes perfectly. There’s a special memory roasting these wedges every fall Sunday afternoon while my family gathered and the house filled with warm and inviting scents.

Storage Tips

Store leftovers in an airtight container in the refrigerator. They keep well for up to four days and can be quickly reheated in a hot oven to regain some of their crisp edges. Avoid microwaving as it tends to make them soggy. For longer storage place the wedges in a freezer safe container and freeze for up to three months.

Ingredient Substitutions

You can swap maple syrup with honey or date syrup if you want a slightly different sweetness profile. Honey adds a mild floral note while date syrup brings a deeper molasses like richness. Instead of olive oil melted coconut oil works nicely adding a subtle tropical aroma that complements the spices. If truffle salt is unavailable smoked salt is a fantastic alternative providing an earthy smoky edge.

Serving Suggestions

For a special touch drizzle the warm wedges with browned butter or sprinkle with candied pecans for crunch. These go beautifully alongside roasted poultry wild rice dishes or crisp fall salads with ingredients like apples and walnuts. Don’t hesitate to experiment with spices like ground ginger or allspice for your own twist.

These maple roasted acorn squash wedges are an easy seasonal side that pairs well with many mains. They come together quickly and deliver comforting autumn flavors.

Common Questions About Recipes

→ Why are my squash wedges soggy instead of caramelized?

Overcrowding the baking sheet causes steaming rather than roasting. Space wedges apart and use convection if possible to ensure dry heat and caramelization.

→ Can I prepare these in advance?

Cut and glaze wedges several hours ahead but roast just before serving. Reheat leftovers in a hot oven for crispness.

→ How do I avoid burning the maple glaze?

Roast at 400°F and flip halfway through cooking to prevent burning. Tent loosely with foil if edges darken too quickly.

→ Should I peel the acorn squash?

Peeling is unnecessary; roasting softens the skin, adding color and structure to the wedges.

→ What are good substitutions for glaze ingredients?

Maple syrup can be swapped with honey or date syrup for varying sweetness profiles. Olive oil can be replaced by melted coconut oil for a tropical aroma.