Create a beautiful side dish with this simple, 5-ingredient recipe for maple roasted squash wedges. Perfect for the holiday table! This recipe is completely customizable so you get to choose your favorite squash pick or use up whatever squash you already have on hand. Butternut, acorn, delicata, pumpkin, or any other winter squash variety are all welcome in this recipe!
How do I cut winter squash into wedges?
I love highlighting seasonal produce at meals. Squash is most commonly prepared roasted in cubed form. However, I find it much easier to cut it up into wedges. The wedges are a beautiful shape and you don’t have to deal with peeling the squash! Here’s how to create wedges.
First, cut off the ends.
This helps create a solid base for the rest of the cutting.
Then, cut the squash in half
Set the squash upright and then cut it in half lengthwise.
Next, scoop out the seeds
Using a spoon, scoop out the unwanted insides into the trash.
Finally, cut into wedged-shaped slices
Just like you did before, continue to cut from top to bottom around the squash to create wedges. Your wedges should be about 1 inch thick. Each squash may be a little different for creating these wedges depending on the size and shape.
For butternut squash, make a horizontal cut between the neck and bulb before cutting into wedges.
For delicata squash, create long wedges by cutting down lengthwise.
For acorn squash, follow along the natural ridges to create the wedges.
For pumpkins, cut along the natural ridges like an acorn squash. Depending on how big it is, you may need to cut these wedges in half.
No bothersome squash peeling needed
The skins on nearly all squash and pumpkins are edible. The baking process allows the skin to become less tough upon serving. I like to keep the squash skins on for added texture and fiber. However, you’re welcome to peel the skins off after baking.
Use any winter squash you like
In these photos, I’m using a mixture of half of an acorn squash and half of a butternut squash. You can use whatever squash is your favorite or any variety you can find at your local store or farmers market.
You can also use pumpkin–just be sure to purchase a small sugar pumpkin rather than the large carving pumpkins. You can typically find these near the squash in a grocery store.
You can also mix up the garnishing and use any favorite spices or nuts. Chopped pecans and almonds or a sprinkle of rosemary or cinnamon would also work well in this recipe. If you’re allergic to nuts, skip them altogether.
These squash wedges are the perfect side dish for the holidays
These make a great side dish for Thanksgiving and the upcoming holidays. It’s super seasonal and more importantly, super simple. Plus, it’s naturally vegan and gluten-free.
Add this dish to your holiday table this season. What’s your favorite way to enjoy winter squash?
Maple Roasted Squash Wedges
- 1 large (about 2-3 pounds) winter squash of your choice (acorn squash, butternut squash, delicata squash*, or sugar pumpkin)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon thyme or 1 tsp dried thyme, plus more for garnish
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts, optional
- Preheat oven to 400 degrees. Cut squash into wedges (see pictures above for step by step cutting directions). Toss squash wedges with olive oil, maple syrup, thyme, and salt.
- Place squash wedges on a large baking sheet lined with parchment paper. Place baking sheet in middle rack of oven.
- Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Then, move baking sheet to top rack and broil squash on high for 1-2 minutes to caramelize the tops.
- Remove from the oven and sprinkle with chopped walnuts and more thyme as desired.