Roasted Acorn Squash with Maple and Red Pepper Flakes

By Kendra Vaculin
November 14, 2014
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Author Notes: This is a song about a fall-y goard-y side dish. The name says it all. It's easy, and it's sweet, and it's spicy, and you want it. Fa la la la la. End of song. Kendra Vaculin

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)
  1. Preheat oven to 400° F.
  2. Toss the squash wedges in a large bowl with olive oil and maple syrup.
  3. 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.

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