There is nothing like the time of the year when winter squash comes into season. The sweet taste, the smooth textures, and the abundance of flavor combinations. It’s just hard to go wrong. These Acorn Squash Wedges with Brown Sugar Butter are no exception.
As many of you know on Sundays, I typically unplug to get ready for the upcoming week. Part of that involves meal planning and prepping, which helps us stay on budget and the urge to just go pick something up for dinner.
I like to make my life a bit easier by making a big meal on Sunday. This way we have extra leftovers for the weekdays. Typically the sides are simple to save on time, like these Acorn Squash Wedges with Brown Sugar Butter.
First, melt butter and whisk in brown sugar and nutmeg with a pinch of salt.
Then cut the acorn squash in half lengthwise, meaning from stem down. Once cut clean out all the seeds and the guts. Then cut the halves in half again lengthwise making wedges.
The cutting and cleaning is the part that will take the longest. About 3-7 minutes. Take your time and make sure you don’t cut yourself.
When you are done the cutting and cleaning take your butter mixture and brush it on the wedges with a basting brush. Place on a pan and bake.
Quick, simple, delicious and perfect for busy lazy Sundays. It is hard to beat these Acorn Squash Wedges with Brown Sugar Butter.
More Winter Squash Recipes
Acorn Squash Wedges with Brown Sugar Butter
- 1 2 lb Acorn Squash
- 2 tbsp unsalted butter Melted
- 1 tbsp brown sugar packed
- 1/8 tsp nutmeg
- 1/2 tsp salt
- Cut acorn squash in half (cut down from the stem), clean out seeds and guts with a spoon, then cut the halves in half again longways
- Combine melted butter with brown sugar, nutmeg, and salt in a small bowl
- Brush the acorn squash with the butter mixture, making sure you coat all sides
- Lay wedged on a lined baking sheet and bake for 30 minutes or until squash is tender.
Make The Full Meal