Enjoying seasonal squash at the peak of freshness is a great way to celebrate autumn.
Roasted Acorn and Butternut Squash Wedges
Serves: 6 to 8
Ingredients
- 1 medium acorn squash, halved, seeded, and cut into 8 wedges
- 2 small butternut squash, peeled, seeded, halved lengthwise, and cut into 4 wedges each 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin, divided
- 5 sprigs fresh thyme
- 1 teaspoon chopped fresh thyme
- 3 tablespoons cane syrup
Instructions
- Preheat oven to 400°.
- On a rimmed baking sheet, toss together all squash, 2 tablespoons oil, salt, and 1 teaspoon cumin until coated; arrange squash in a single layer. Top with thyme sprigs.
- Bake until squash is golden brown and tender, 30 to 35 minutes.
- In a small bowl, stir together chopped thyme, remaining 1 tablespoon oil, and remaining 1⁄2 teaspoon cumin; drizzle oil mixture and cane syrup onto squash. Serve warm.
