This is a last-minute post for all you last-minute cooks! If you’re still looking for Thanksgiving side-dish inspiration, these maple roasted acorn squash wedges are wickedly easy but delicious (and beautiful to boot). The squashes get cut into wedges (which I promise is much easier than cutting into a denser squash like butternut) then brushed with maple butter and sprinkled with Aleppo pepper (which has a slightly sweet kick). They become caramelized and sweet, with a subtle kick from the pepper. If you don’t have Aleppo pepper, you can omit it, or even add a dusting of cayenne for some heat. The wedges are fabulous on their own, or you can toss them into salads (think arugula, Pecorino, toasted nuts and possibly pomegranate seeds, if you’re feeling fancy).
Maple Roasted Acorn Squash Wedges
- Olive oil for pan
- 3 tablespoons butter , melted
- 3 tablespoons maple syrup
- 2 acorn squash , halved through stem end, seeds discarded
- Salt and freshly ground black pepper
- Aleppo pepper (optional)
Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and coat it lightly with olive oil.
In a small bowl, combine the melted butter and maple syrup.
Cut each of the acorn squash halves into 1½ - 2-inch wedges. Place the squash wedges on the baking sheet and brush the flesh sides with half of the maple butter (reserve the rest). Season with salt and pepper and sprinkle with Aleppo pepper, if desired. Lay the wedges flat in a single layer.
Bake 25-30 minutes, or until golden brown on the bottom. Turn the wedges over and brush with the remaining maple butter (if the butter has hardened, throw it in the microwave for a few seconds to melt). Bake an additional 15-20 minutes, or until tender. Season with salt (be generous with the salt) and pepper. Serve warm or at room temperature. Do Ahead: The squash can be made up to 6 hours in advance and left at room temperature. Reheat in the oven, if you wish, before serving.