Roasted Spiced Squash Wedges

28

PREP TIME

10 min

TOTAL TIME

35 min

Serves

8

Roasted Spiced Squash Wedges

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Super easy yet satisfying, these tasty squash wedges pack a lot of flavour with garlic and cayenne.


Ingredients

  • 2 acorn squash , each cut in 12 wedges
  • 2 tbsp olive oil , divided
  • 1 tsp salt , divided
  • 2 garlic cloves , minced
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1 tbsp honey
  • 1 lime , cut in wedges

Instructions

1. Position rack in centre of oven, then preheat to 450F. Line a large baking sheet with foil. Toss squash with 1 tbsp oil and 1⁄2 tsp salt on prepared sheet. Arrange in 1 layer.

2. Roast in oven until fork-tender and slightly brown around edges, 25 to 30 min.

3. Whisk remaining 1 tbsp oil and 1⁄2 tsp salt with garlic, paprika and cayenne in a medium bowl.

4. Pour oil mixture over roasted squash on baking sheet and toss until coated. Transfer to a platter and drizzle with honey. Sprinkle with cilantro. Squeeze lime over squash just before serving.

Nutrition (per serving)

  • Calories
  • 93,
  • Protein
  • 1 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 4 g,
  • Fibre
  • 2 g,
  • Sodium
  • 291 mg.

Kitchen Tip
Squash can be reheated in a baking dish covered with foil in a 375F oven, 25 to 30 min.

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