We like acorn squash because its skin is tender enough to eat (which saves you the hassle of peeling), but any winter squash will work for this nutty, maple-drizzled side.

EatingWell Magazine, November 2021

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Credit: Greg DuPree

Recipe Summary test

active:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.

  • Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.

  • Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.

Nutrition Facts

3 wedges
200 calories; fat 15g; cholesterol 15mg; sodium 330mg; carbohydrates 16g; dietary fiber 2g; protein 2g; sugars 5g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 619IU; potassium 395mg.
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