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Caramelized roasted acorn squash wedges on a cream platter, deep golden cut sides, green-edged edible skin, thyme leaves and a restrained maple sheen. The lower title bubble reads Roasted Acorn Squash Recipe.
Good Fork Daily Editorial Kitchen

Roasted Acorn Squash Recipe

Roasted acorn squash wedges with caramelized edges, a savory maple-thyme finish and practical cutting and doneness cues.
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Prep Time 12 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squash about 1 1/4 pounds each
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 tablespoon maple syrup added near the end
  • 1 teaspoon apple cider vinegar

Equipment

  • Heavy rimmed sheet pan
  • Sharp chef's knife
  • Large spoon
  • Pastry brush

Method
 

  1. Place a heavy rimmed sheet pan in the oven and heat to 425°F.
  2. Trim a thin slice from the stem end for stability. Halve each squash from stem to tip, scoop out seeds, then cut each half into 1-inch wedges.
  3. Toss wedges with olive oil, salt, pepper and thyme, coating both cut sides.
  4. Arrange wedges on a cut side on the hot pan. Roast 18 minutes, turn to the second cut side and roast 12 to 18 minutes more.
  5. Brush the wedges lightly with maple syrup during the final 3 minutes, watching the edges so the sugar does not scorch.
  6. Rest 5 minutes, drizzle with apple cider vinegar and serve when a knife slides easily through the thickest flesh.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean and chill practices provide the general framework for produce preparation and leftover storage.
  • This recipe was developed through culinary research and editorial review.