cateory: seasonal
Roasted winter squash wedges and rings
Reviews: 198
Ingredients:
- 2 pounds winter squash;
- 3 tablespoons extravirgin olive oil;
- 1 teaspoon kosher salt, or to taste;
- 1⁄2 teaspoon ground black pepper, or to taste;
- 2 to 3 tablespoons honey, cane syrup, molasses, sorghum, pomegranate molasses, maple syrup, or aged balsamic vinegar, for serving.
How to make
Roasted winter squash wedges and rings
Roasted winter squash wedges and rings
- Preheat the oven to 425°F.
- Depending on the shape and size of the squash, cut in halves, quarters, wedges, or rings. Scoop out and discard the seeds and strings. Peel the pieces if you wish.
- Arrange the pieces in a single layer on a lightly oiled, rimmed baking sheet. Brush the cut sides with the oil and sprinkle with the salt and pepper. Roast until the squash is tender, 20 to 40 minutes, depending on the size of the pieces.
- Serve warm or at room temperature, left plain or drizzled with 2 to 3 tablespoons of one of the sweet toppings.
Comments for
Roasted winter squash wedges and rings
Roasted winter squash wedges and rings
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