These Brown Sugar Acorn Squash Wedges are a delicious and simple way to enjoy fall’s abundance. Roasted with just a handful of ingredients, this side dish recipe is an easy go-to on your busiest weeknights.
When nostalgia hits, I reach for acorn squash.
Growing up, this recipe was a staple on our dinner table. Rather than wedges though, my mom would serve us each our own perfectly roasted half, filled with melted brown sugar and butter.
As Ina would say, “How bad can THAT be?”
Potentially a ploy to get us to eat our veggies (though that was hardly an issue for my siblings and I….aside from Brussels Sprouts), the syrupy concoction that pooled in the center of my squash transformed the way I thought about eating it. Rather than being a a mouthful of vegetal mush, it was now velvety. Sweet. Creamy. Only ever so salty. Burnt. Delicious.
If you’re reading this mom, nice job!
As the years would progress, and I started finding my way in to the kitchen to cook for myself and others more often, I found myself constantly reaching for acorn squash when I wanted a quick and easy side that I knew would be a pleaser. Particularly when the weather cools, the leaves start to drop, and we’re in sudden autumnal HYSTERIA, this recipe is quite literally food for my soul.
I’d like to bet that it will do the same for you too, but I’ll wait for you to share your spiritual experience with me (hint: comment below).
If you really want to take a step back in to my culinary childhood memory bank, these Brown Sugar Acorn Squash Wedges make the perfect side for my Garlicky Venison Roast.
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Brown Sugar Acorn Squash Wedges
Ingredients
- 1 acorn squash
- 2 Tbsp olive oil or melted butter
- 2 Tbsp brown sugar
- 1/8 tsp cinnamon
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Slice stem off of squash, and slice squash in half. Using a spoon, scoop the seeds and flesh out of the center until clean. Slice each half in to 4 wedges.
- Place on a baking sheet sprayed with cooking spray. Combine olive oil or butter, brown sugar, and cinnamon in a small bowl. Mix until a pasta forms. Brush this mixture evenly over each wedge.
- Bake for 20 minutes, or until wedges are fork tender.
This makes so much sense. I love squash but a full half for myself is just too much sometimes. Never thought of wedges. AND they look great as wedges too! Thanks Jamie.
Glad to hear this! They really are delicious and so simple! 🙂