Roasted Squash Wedges Recipes

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

ROASTED ACORN SQUASH WEDGES

Steps:

• Preheat oven to 425 degrees F.
• Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
• Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
• Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

ROASTED SQUASH WEDGES

Steps:

• Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
• In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.

SWEET ROASTED MARROW (SQUASH) WEDGES

Steps:

• Preheat the oven to 190oC / 375oF / gas mark 5.
• Place all the ingredients except the marrow into a bowl and then mix.
• Add the prepared marrow and then coat.
• Transfer to a roasting tray and cook for 45 mins or until softened and coloured.

ROASTED DELICATA SQUASH WEDGES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
• Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
• Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
• Roast in the oven for 40 minutes.

ROASTED SQUASH WEDGES

Steps:

• Heat the oven to 400°F. Cut the squash in half through the stem end, and remove the seeds. Cut each half into 3 wedges, 1 1/2 to 2 inches thick. Place the wedges in a large roasting pan.
• Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.