Roasted Acorn and Butternut Squash Wedges

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Roasted Acorn and Butternut Squash Wedges

We cut golden yellow acorn and sunny orange butternut squashes to enhance their natural shapes and tossed them in fresh herbs, spices, and a touch of syrup. These Roasted Acorn and Butternut Squash Wedges are an impressive side that’s a cinch to make.

Roasted Acorn and Butternut Squash Wedges
 
Makes 6 to 8 servings
Ingredients
  • 1 medium acorn squash, halved, seeded, and cut into 8 wedges
  • 2 small butternut squash, peeled, seeded, halved lengthwise, and cut into 4 wedges each
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground cumin, divided
  • 5 sprigs fresh thyme
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons cane syrup
Instructions
  1. Preheat oven to 400°.
  2. On a 15-inch round or rectangular cast-iron baking sheet, toss together all squash, 2 tablespoons oil, salt, and 1 teaspoon cumin until coated; arrange squash in a single layer. Top with thyme sprigs.
  3. Bake until squash is golden brown and tender, 30 to 35 minutes.
  4. In a small bowl, stir together chopped thyme, remaining 1 tablespoon olive oil, and remaining ½ teaspoon cumin; drizzle oil mixture and syrup onto squash. Serve warm.