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Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. The squash is served with a dollop of crème fraîche, toasted squash seeds, and pomegranate arils.
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Brown Sugar Roasted Acorn Squash Wedges
Prep Time
5 mins
Cook Time
30 mins
 
Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. The squash is served with a dollop of creme fraiche, toasted squash seeds, and pomegranate arils.
Recipe Type: Dinner
Cuisine: American
Keyword: roasted acorn squash
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Squash
  • 2 acorn medium squash (about 1 pound), scrubbed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dark brown sugar
  • 1 teaspoon cumin seed, ground
  • 1 teaspoon spicy paprika
  • ½ teaspoon black pepper
  • 4 sprigs fresh thyme
  • ½ - 1 teaspoon sea salt
Seeds
  • ½ cup acorn squash seeds, stringy bits of squash removed
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • Sea salt
  • Paprika
To Serve
  • ½ cup creme fraiche
  • ½ cup pomegranate arils
  • 2 sprigs fresh thyme
Instructions

  1. Preheat oven to 425 degrees F.

  2. Line one large and one small baking sheet with parchment.

  3. On a large cutting board, slice squash in half. Scoop out seeds and reserve. Slice into 2-inch thick wedges.

  4. In a large mixing bowl, toss squash with olive oil, sugar, spices, and fresh thyme. Arrange on the large prepared baking sheet skin side down (so the curves of wedges face up). Sprinkle each wedge with sea salt (using ½ - 1 teaspoon).

  5. Roast 20 - 30 minutes, or until squash are fork tender with golden edges.

  6. Meanwhile, toss squash seeds with olive oil and sugar. Spread on the small prepared baking sheet. Sprinkle with paprika and sea salt. Toast at 425 degrees, with the squash or just after it cooks, for 10 - 15 minutes, stirring every five minutes. Set aside to cool, stirring every few minutes so the seeds don't stick together.

  7. To serve, add crème fraîche to the serving platter, arrange the wedges, and toss with toasted seeds, pomegranate, and fresh thyme.

  8. Though squash is at its best right out of the oven, it can be roasted a day ahead of time and reheated in the oven before serving.