Crispy Honey Roasted Acorn Squash Wedges
A simple 5-ingredient side dish featuring acorn squash wedges roasted at high heat for crispy edges and a sweet, caramelized honey glaze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 medium-to-large acorn squash (2–3 lbs)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Wash the acorn squash and cut it in half from stem to base, then into four wedges per half. Remove seeds and pulp.
- Place wedges in a large bowl and toss with olive oil, salt, and pepper until evenly coated.
- Line a large baking sheet with parchment paper. Arrange wedges in a single layer, cut-side down, ensuring space between each piece.
- Roast for 20 minutes until edges begin to brown.
- Remove from oven and brush or drizzle honey over the top of each wedge.
- Return to oven and roast for another 10-15 minutes until edges are deeply golden and a fork pierces the center easily.
- Let cool for 2-3 minutes before serving to allow glaze to set.
Notes
Cut the squash cut-side down to maximize surface contact with the pan for crispiness. Do not overcrowd the pan, as steam will make the squash soggy. Honey burns easily, so watch the last 5-10 minutes of roasting. If the honey darkens too much, tent with foil.
Nutrition
- Serving Size: 1-2 wedges per servi
- Calories: 120
- Sugar: 12
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 1
Keywords: acorn squash, roasted squash, honey roasted, crispy vegetables, fall side dish, healthy side dish, gluten-free, vegan