Spiced Roasted Acorn Squash Wedges With Fresh Rosemary

October 11, 2016


1. Preheat oven to 375°.

2. Cut squash in half, scoop out seeds, and cut into even wedges about 1-inch thick. Place wedges on parchment-lined baking sheet and drizzle liberally with oil. Sprinkle with cinnamon, paprika, and season with salt. Use your hands to mix together, coating completely with oil and spices. Place rosemary sprigs on top.

3. Roast for 35–40 minutes, turning over once during cooking to make sure they’re evenly cooked. Once soft and tender, remove from oven and transfer to a serving plate. Drizzle squash with maple syrup and serve.


  • 1 large acorn squash
  • Extra virgin olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • Sea salt, to taste
  • 8 sprigs fresh rosemary
  • Pure maple syrup, for drizzling
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