When it comes to simple yet show-stopping sides, these Honey Butter Roasted Acorn Squash Wedges are a holiday game-changer. Sweet, buttery, and caramelized to golden perfection, this dish is the kind of thing you make “for the guests” but secretly hope there’ll be leftovers for you. Whether you’re planning a cozy Christmas dinner, a festive gathering with friends, or just want to round out a weeknight meal with something a little more special, these wedges deserve a place at the table. Their naturally sweet flavor gets amplified with honey and butter, while a hint of salt and spice keeps things balanced. It’s hearty without being heavy and feels like the perfect blend of rustic charm and holiday indulgence.
Honey Butter Roasted Acorn Squash Wedges
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
Sharp chef’s knife For cutting through the thick acorn squash skin with control.
Sturdy cutting board A wooden board works best to keep everything stable.
Spoon To scoop out the seeds.
Large Mixing Bowl To toss the squash in that glorious honey butter mixture.
Baking sheet A rimmed sheet helps keep everything contained.
Parchment paper or silicone baking mat Prevents sticking and makes cleanup a breeze.
Pastry brush (optional) For more precise honey butter application.
Oven mitts Because you will be working with hot trays.
- 1 large acorn squash halved, seeded, and cut into 1-inch-thick wedges
- 3 tablespoons unsalted butter melted
- 2 tablespoons honey use raw or local if you have it for best flavor
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- Pinch of cayenne pepper optional, for a gentle kick
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish optional
- Flaky sea salt for finishing
Prep the Acorn Squash
Start by preheating your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat.
Cut your acorn squash in half lengthwise and scoop out the seeds using a sturdy spoon. Then, slice each half into 1-inch-thick wedges. Don’t peel it—the skin becomes tender and edible when roasted, adding texture and nutrients.
Mix the Honey Butter Coating
In a large bowl, whisk together the melted butter, honey, olive oil, salt, pepper, cinnamon, and cayenne (if using). Stir in the thyme leaves for an aromatic kick.
Coat the Squash
Toss the squash wedges in the honey butter mixture until every piece is evenly coated. Use your hands or a large spoon—either works. Lay them out on the prepared baking sheet in a single layer, with a bit of space between each wedge to allow them to caramelize.
Roast to Golden Perfection
Place the tray in the oven and roast for 20 minutes. Flip each wedge carefully using tongs or a spatula, then roast for another 15 minutes, or until they’re tender and beautifully golden with crisped edges.
Garnish and Serve
Remove from the oven and sprinkle lightly with flaky sea salt and chopped parsley. Serve warm.
These are at their absolute best right out of the oven, with a light crisp around the edges and that warm, honeyed aroma that just screams "holiday comfort."
Pairings
These honey butter acorn squash wedges go wonderfully with a range of dishes, making them one of the most versatile Christmas dinner recipes sides you can have up your sleeve.
- Roast meats: They’re a natural partner for herb-crusted pork loin, roast chicken, or even a Christmas ham. The sweet and savory combo balances well with salty or smoky mains.
- Grains and stuffing: Try pairing them with wild rice pilaf or cornbread stuffing for a plate full of warm, earthy notes.
- Cheese board starters: Serve smaller wedges as part of your Christmas appetizers, alongside creamy cheeses like brie or goat cheese, with a drizzle of extra honey on top.
- Salads: For a lighter contrast, toss some wedges over a kale salad with cranberries, toasted pecans, and a cider vinaigrette.
With their slightly sweet profile and crisp-tender texture, these wedges slide comfortably into nearly any Christmas dish ideas lineup.
FAQs
1. Can I use other types of squash for this recipe?
Absolutely. Butternut squash or delicata squash are great alternatives if you can’t find acorn squash. Just adjust the cooking time slightly depending on the size and density of the slices.
2. Do I need to peel acorn squash before roasting?
Nope! The peel is completely edible once roasted and adds a nice textural contrast. Plus, it saves you time and effort.
3. Can I make this recipe ahead of time?
These wedges are best served fresh from the oven. However, you can roast them a few hours ahead and reheat in a 375°F oven for 10–12 minutes to restore some crispness.
4. What herbs can I substitute for thyme?
If you don’t have thyme, rosemary or sage also work beautifully and pair well with the sweetness of the honey butter.
5. Should I use salted or unsalted butter?
Use unsalted butter to control the salt level more accurately. You can always add flaky sea salt at the end for that final punch of flavor.
