Roasted Spiced Squash Wedges

Prep 10 min
Total 35 min
Serves 8



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


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.

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


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