Squash isn’t just reserved for the holidays. It also makes the perfect addition to a cozy meal, especially on random cold days just when you thought winter was finally over!
Serve these maple roasted squash wedges alongside chicken, fish or grain bowls. The best part? No peeling needed! Plus, you can use any squash you have on hand — butternut, acorn or delicata.
How do you cut squash into wedges?
Squash is most commonly prepared roasted in cubed form. However, I find it much easier to cut it up into wedges. The wedges are a beautiful shape and you don’t have to deal with peeling the squash!
Here’s how to create wedges.
First, cut off the ends. This helps create a solid base for the rest of the cutting. Then, cut the squash in half by setting the squash upright and cutting it in half lengthwise. Next, scoop out the seeds. Using a spoon, scoop out the unwanted insides into the trash.
Finally, cut the squash into wedged-shaped slices. Just like you did before, continue to cut from top to bottom around the squash to create wedges. Your wedges should be about 1-inch thick. Each squash may be a little different for creating these wedges depending on the size and shape.
- For butternut squash, make a horizontal cut between the neck and bulb before cutting into wedges.
- For delicata squash, create long wedges by cutting down lengthwise.
- For acorn squash, follow along the natural ridges to create the wedges.
No bothersome squash peeling needed!
The skins on nearly all squash and pumpkins are edible. The baking process allows the skin to become less tough upon serving. I like to keep the squash skins on for added texture and fiber. However, you’re welcome to peel the skins off after baking.
Maple Roasted Squash Wedges
- 1 large (about 2-3 pounds) winter squash of your choice, (butternut squash, acorn squash, delicata squash, or sugar pumpkin)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon thyme or 1 teaspoon dried thyme, plus more for garnish
- ½ teaspoon salt
- ½ cup chopped walnuts
Preheat oven to 400°F. Cut squash into wedges (step by step cutting directions above). Toss squash wedges with olive oil, maple syrup, thyme and salt.
Place squash wedges on a large baking sheet lined with parchment paper. Place baking sheet in middle rack of oven.
Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Then, move baking sheet to top rack and broil squash on high for 1 to 2 minutes to caramelize the tops.
Remove from the oven and sprinkle with chopped walnuts and more thyme as desired.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- If you are using delicata squash, I suggest using two since they are a smaller squash.