roasted acorn squash with thyme on a baking sheet

Acorn Squash Wedges with Thyme

Roasted acorn squash wedges are dressed up with garlic, thyme, and raisins, creating the ultimate delicious autumn side dish.

I love roasting squash in the fall and adding it to salads and grain bowls. Depending on what I have on hand and what I am in the mood for, I will prepare it a variety of ways. I love the way it makes the entire house smell, and it just feels right to be eating squash when the days start to get shorter. I made this recipe for roasted acorn squash wedges with thyme this week, and found it to be not only full of complex flavor, but also a beautiful centerpiece for the table.

This roasted squash recipe takes almost no time at all to make. Toss your ingredients in a bowl and roast in the oven for around one hour. It gives you more time to catch up on tv/chores/internet scrolling. I packed this dish for my lunches this week since I was trying to make up for a gluttonous Thanksgiving, but it also functions as a hearty vegetable side dish.

acorn squash wedges with thyme on a baking sheet

Why This Recipe Works

Roasting the acorn squash wedges creates caramelized sweetness and a slightly chewy texture that I love about roasted vegetables. The garlic adds depth and the thyme provides floral notes. The raisins, already sweet, take on a richer flavor after being roasted in the oven. It’s the perfect autumn side dish!

The original recipe, adapted from Bon Appétit, called for dates, but I’m not a huge date fan unless they are used as a natural sweetener in baked goods. Is that weird? You could also substitute currants, golden raisins, or any other dried fruit you are fond of. I think adding a pinch of cayenne pepper would work well in this dish as well.

How To Make Roasted Acorn Squash Wedges

  1. Preheat oven to 425 degrees F.
  2. Toss squash, thyme, garlic, olive oil, and butter in a large baking dish; season with sea salt and pepper.
  3. Roast, tossing occasionally, until just tender, 40-45 minutes. Add raisins; toss to coat.
  4. Roast until squash are very tender and raisins plump up a bit, 12-15 minutes.
  5. Arrange squash, raisins, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with flaky sea salt.
roasted acorn squash wedges with thyme and raisins

What To Serve With Roasted Acorn Squash Wedges?

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

roasted acorn squash with thyme on a baking sheet

Acorn Squash Wedges with Thyme

Roasted squash is dressed up with garlic, thyme, and raisins, creating the ultimate delicious autumn side dish.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 small acorn squash scrubbed, cut into 1/2″ wedges
  • 1/2 bunch thyme
  • 4 garlic gloves crushed
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • Sea salt and freshly ground black pepper
  • 1 cup raisins
  • Flaky sea salt

Instructions
 

  • Preheat oven to 425 degrees F.
  • Toss squash, thyme, garlic, olive oil, and butter in a large baking dish; season with sea salt and pepper.
  • Roast, tossing occasionally, until just tender, 40-45 minutes.  Add raisins;  toss to coat.
  • Roast until squash are very tender and raisins plump up a bit, 12-15 minutes.
  • Arrange squash, raisins, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with flaky sea salt.
Keyword acorn squash, raisins, thyme

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