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Homemade Honey-Garlic Acorn Squash Wedges recipe photo

Honey-Garlic Acorn Squash Wedges

This Honey-Garlic Acorn Squash Wedges recipe is SO EASY! Sweet, savory, and spiced roasted wedges perfect as a cozy fall side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squashes halved and seeds removed
  • 3 tablespoons olive oil
  • 4 tablespoons honey
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • fresh parsley for garnish

Equipment

  • Baking Sheet
  • Sharp Knife
  • Mixing Bowl
  • Pastry brush or spoon
  • Measuring Spoons
  • Oven mitts

Method
 

Prepare Your Squash
  1. Preheat your oven to 400°F (200°C). Using a sharp knife, carefully halve the acorn squashes and scoop out the seeds. Slice each half into 6 to 8 wedges, ensuring even sizing for uniform roasting.
Mix the Honey-Garlic Glaze
  1. In a mixing bowl, whisk together olive oil, honey, minced garlic, salt, black pepper, ground cinnamon, and ground nutmeg until well combined.
Coat the Wedges
  1. Use a pastry brush or spoon to generously coat each acorn squash wedge with the honey-garlic mixture, covering both flesh and edges for maximum caramelization.
Roast to Perfection
  1. Arrange the coated wedges on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 30 to 40 minutes, flipping halfway through, until the flesh is tender and edges are golden and slightly crisp.
Garnish and Serve
  1. Sprinkle the roasted wedges with fresh parsley for color and brightness. Serve immediately as a flavorful fall side dish.

Notes

  • Cut wedges evenly for uniform cooking and tender results.
  • Store coated but uncooked wedges in the fridge up to one day before roasting.
  • Leftovers keep well refrigerated for 3 days; reheat gently to maintain texture.