I love roasting squash in the fall. I roast butternut squash and add it to salads and grain bowls. I make stuffed acorn squash with all sorts of ingredients, depending on what I have on hand and what I am in the mood for. 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 raisins and thyme this week, and found it to be not only full of complex flavor, but also a beautiful centerpiece for the table.
And this 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 it 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.
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.
What To Serve With Roasted Acorn Squash Wedges?
- Portobello Burgers with Smoky Ranch Slaw
- Black-Eyed Peas and Tomato Stew
- Ricotta Pea Ravioli with Mushrooms
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.
Acorn Squash Wedges with Thyme
- 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
- 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.