Sweet, Spicy, 5-Ingredient Acorn Squash Recipe
For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each week, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.
Today: In a sea of squash recipes, these sweet, spicy wedges stand out. Make them tonight, and then again and again, until you turn orange.
It is a squashfest out there right now; I’m not going to pretend otherwise. Go on the internet, spin around in a circle and point, and you’ll either hit a festive gourd recipe or Kim Kardashian’s butternut. Delicata, pumpkin, spaghetti, and kabocha are hustling for a place at your autumnal table and here I come, all unassuming-like, thinking I can slide another dish into the mix without making your head explode into 10,000 orange roasted bits.
More: Pick up this serving board on Provisions.
And yes, that is exactly what I’m doing. Completely without embarrassment, too, because I know I’ve got the goods: sweet and spicy at the same time, in a conveniently wedged package perfect alongside a meaty main, on top of a bunch of greens, or eaten with your fingers if you are me or a barbarian.
I’m not saying you have to ignore all of the squashy alternatives you already have bookmarked —- there is room at your table for all of it —- but I do think you’ll regret it if you don’t give these a shot.
Roasted Acorn Squash with Maple and Red Pepper Flakes
Serves 3 as a side
1 medium acorn squash, cored and cut into wedges
2 tablespoons olive oil
1/4 cup (scant) maple syrup
Pinch salt
Red pepper flakes (to your desired spiciness; I like a good hit)
Preheat oven to 400° F.
Toss the squash wedges in a large bowl with olive oil and maple syrup.
Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.
Photos by Bobbi Lin
