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Honey Butter Roasted Acorn Squash Wedges

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep the Acorn Squash

  1. Start by preheating your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat.
  2. 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

  1. 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

  1. 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

  1. 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

  1. Remove from the oven and sprinkle lightly with flaky sea salt and chopped parsley. Serve warm.
  2. 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."