Serve immediately.ĭo ahead: The squashes may be cut several hours in advance and stored in zipper-lock bags in the refrigerator. Remove from the oven and carefully pile the wedges on a large, deep serving platter.
Roast, basting every 15 minutes with syrup, until the squash is golden brown and tender, about 45 minutes total. Place the squash wedges on a large rimmed baking sheet or shallow roasting pan and brush them evenly with the maple butter. Ingredients 2 medium acorn squash (about 1-1/2 pounds each) 1/2 teaspoon salt 3/4 cup maple syrup 2 tablespoons butter, melted 1/3 cup chopped pecans. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Sprinkle a little salt into the maple-butter mixture, just enough to cut the sweetness a little. Mix oil, sugar, and rosemary in a small bowl. Heat the mixture until the butter has completely melted. Put the butter and maple syrup in a heavy-bottomed pot and place over medium heat. Cut each half in half crosswise to make 4 pieces.Ĭut the sweet dumpling squash in half and scoop out and discard the seeds and stringy fibers.Ĭut the buttercup or kabocha squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Cut each half in half lengthwise to make 4 quarters.Ĭut the delicata squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Remove from the oven and serve warm or room temperature, with chopped cilantro.With a large, sharp knife, cut the acorn squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Roast until fork tender and golden brown, about 30-40 minutes depending on the thickness of your wedges. Brush mixture onto both sides of the acorn squash wedges. Arrange in a single layer on the lined baking sheet. In a bowl, whisk together honey, soy sauce and chili flakes. In a large bowl or right on the baking sheet, add the acorn squash wedges, coconut oil, garam masala, salt and pepper. Line a baking sheet with parchment paper.Ĭut each squash half into several wedges. Optional add-ons when serving: greek yogurt, tahini, pomegranate seeds 1 large acorn squash, halved, seeds removed.Garam Masala Roasted Acorn Squash Wedges I opted for keeping it super simple this time. If you have more time, you could add a drizzle of honey or maple syrup, greek yogurt or tahini or top with pomegranate arils. With all the flavor from the garam masala, I keep it simple and serve this simply topped with some fresh cilantro. The garam masala packs a flavorful punch to the already delicious, nutty acorn squash and this recipe is a breeze to pull together, giving you more time to enjoy your loved ones. A flavorful, unique side for your Thanksgiving or a delicious compliment to any fall meal. These Garam Masala Roasted Acorn Squash Wedges are the perfect example. Some classic, others bringing a fun new twist on traditional flavors. Whisk in Sriracha sauce and honey keep warm. Melt butter in a small saucepan over medium-low heat. Cut each half into 4 wedges and place wedges on the prepared baking sheet. Cut the squash in half vertically, and scoop out the seeds in the middle. Line a baking sheet with parchment paper. In the meantime, I will be playing in my kitchen for the next few weeks, dreaming up fun, Thanksgiving dishes to share here. Preheat the oven to 400 degrees F (200 degrees C).
I am definitely planning to bring a few classic gluten-free dishes to share, but I eagerly await to see what else they may need and I will offer from there. This year, I am not hosting Thanksgiving, we are mixing it up a bit and headed to Mexico, to celebrate with our very good friends, Dan and Debbie, and their family.
I mix it up with the salad and the green beans and I always try to do something a little unexpected with the squash. From there, I like to have a little fun with the other sides. Do you keep with your standard, classic, traditional Thanksgiving dishes or do you like mix it up a little every year? I generally stick with the classics – turkey, mashed potatoes, stuffing and of course, pumpkin pie – these are non-negotiable for me. Place the squash in a single layer on a rimmed baking sheet and bake in the oven until tender and caramelized, about 35-45 minutes.
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