This is the ultimate acorn squash recipe! These roasted acorn squash wedges are packed with flavor from a chipotle-maple glaze.
I’ve been spending a lot of time talking about how much I’m going to miss summer produce once fall rolls around. And it’s true–I really will.
But last weekend I bought my first winter squash of the season from the farmers market and then I remembered how much I love fall vegetables too.
I’ll miss sweet corn and cheap zucchini, but I’m ready for butternut squash and bags full of fresh kale!
Just look how pretty that acorn squash is!
How to Make Roasted Acorn Squash Wedges
- Preheat your oven to 350 degrees.
- Toss the squash wedges with a tablespoon of oil (I used olive oil), 1/2 to 1 teaspoon of minced chipotle in adobo sauce (depending on how much heat you can tolerate), and a tablespoon of maple syrup.
- Place the squash wedges on a baking sheet and sprinkle with salt.
- Bake for about 45 minutes or until they’re tender, turning the wedges over halfway through cooking time.
- 1 acorn squash cut into wedges, seeds removed
- 1 tbsp olive oil
- 1/2 tsp chipotle in adobo sauce minced, add extra for more spice
- 1 tbsp maple syrup
- salt to taste
- Preheat oven to 350F degrees.
- On a baking sheet, toss the squash wedges with the olive oil, chipotle in adobo sauce , and maple syrup.
- Places the wedges on a baking sheet and sprinkle with salt.
- Bake for about 45 minutes or until the squash wedges are tender, turning the wedges over halfway through cooking time.
Still hungry? Here are the other recipes I cooked up this week:
Pesto Quinoa with Tomatoes and Corn // I substituted oven-roasted tomatoes for fresh in this recipe and I added some zucchini in too. Because: why not? A delicious, easy meal. When people tell me they don’t have time to cook healthy, this is the kind of recipe I want to show them. Cook things like this!
Sweet + Spicy Thai Farro Salad // Salad is not usually something I get excited about eating, but this one is worthy of excitement. The dressing was light, sweet, and just a little bit spicy, which was the perfect compliment to the arugula, peaches, and nectarines.
Tempeh Lettuce Wraps // I had been working on this recipe for a few weeks and I finally decided to stop trying. It was close to blog worthiness, but never quite there no matter what changes I made. Maybe try these Laotian Tofu Larb Lettuce Wraps instead?
Roasted Japanese Eggplant, Corn & Red Poblano // Yesterday I posted on Facebook asking if any of you had ideas for a side dish I could make with 3 Japanese eggplant and a poblano pepper. I got a lot of great ideas and I ended up adding some frozen corn (yes, frozen corn in August–I am horrible), roasting it at 375 degrees for about 20 minutes, and then adding fresh oregano and queso fresco. Weird? Definitely. But it was really good!