Maple Roasted Squash Wedges (Printer-Friendly)
Tender acorn squash wedges glazed with maple syrup, cinnamon, and nutmeg for a comforting autumn side.
# List of Ingredients:
→ Squash
01 -
1 medium acorn squash, halved, seeded, cut into ¾-inch wedges
→ Glaze
02 -
2 tablespoons pure maple syrup
03 -
1½ tablespoons olive oil
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon ground nutmeg
06 -
½ teaspoon salt
07 -
¼ teaspoon ground black pepper
# Preparation Steps:
01 -
Halve the acorn squash, remove all seeds, then slice each half into uniform ¾-inch wedges to ensure even roasting.
02 -
In a small bowl, whisk together the maple syrup, olive oil, ground cinnamon, ground nutmeg, salt, and black pepper until a smooth, fragrant glaze forms.
03 -
Place the squash wedges in a single layer on a parchment-lined baking sheet. Brush or toss them thoroughly with the maple glaze to ensure even coverage.
04 -
Bake in a preheated 400°F oven for 25 to 30 minutes, flipping wedges halfway through for uniform caramelization, until tender and edges are golden.
05 -
Optionally sprinkle the hot wedges with truffle salt or smoked salt to enhance flavor before serving.
# Additional Suggestions:
01 -
Cutting the squash evenly ensures consistent roasting and optimal caramelization.
02 -
Using convection setting aids in achieving crisper edges and deeper caramelization.
03 -
Preheating the baking sheet promotes better roasted texture and flavor.
04 -
Toss the wedges with glaze immediately before roasting to avoid diluting the coating.
05 -
Garnish with fresh thyme or parsley for added aroma and visual appeal.