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Two photos of honey roasted acorn squash wedges with pecans and thyme on a baking sheet.

Honey Roasted Acorn Squash

Tender, caramelized acorn squash wedges roasted with butter, honey, and cinnamon.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6 Servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squash
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted pecans optional
  • Fresh thyme leaves for garnish

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Sharp chef's knife

Method
 

  1. Preheat the oven to 425°F and cut the squash into 3/4-inch wedges, leaving the skin on.
  2. Toss with the olive oil, salt, and pepper and roast 20 minutes, flipping once.
  3. Whisk the butter, honey, cinnamon, and nutmeg and drizzle over the squash.
  4. Tip: Add the honey late so it doesn't burn.
  5. Roast 10 to 15 minutes more until deep golden.
  6. Top with pecans and thyme and serve.

Notes

Skin is edible; no peeling needed.
Use maple syrup and olive oil to make it vegan.