Do you eat the skin on roasted butternut squash wedges?

You can. Roasted at 425 degrees F, the skin turns tender and slightly chewy, and it holds each wedge together for serving. Many people eat it as is; if your squash was very large and the skin feels tough, the flesh scoops away from it easily at the table.

Why do my squash wedges steam instead of browning?

Crowding is the usual cause. Wedges that touch release steam onto each other and stay pale. Use one large pan for one squash, leave space between pieces, start with a preheated pan, and pat the cut faces dry if they look wet. Roasted butternut squash needs dry heat and room to caramelize.

Can I roast the wedges ahead for Thanksgiving?

Yes. Roast through the flip the day before, cool and refrigerate on the pan, then brush with maple butter and finish for about 12 minutes at 425 degrees F before serving. The edges crisp again and the glaze goes on fresh.

Wedges or cubes: which is better?

Cubes cook a little faster and suit soups and salads. Wedges brown across two wide faces, keep a silkier center, and look far better on a serving platter, so they win for a holiday side dish. Both use the same temperature and seasoning.

Can I use this method in an air fryer?

Yes, in a single layer at 400 degrees F for about 18 to 22 minutes, flipping once. Brush the maple butter on for the last 3 minutes only, since the sugars scorch quickly in the strong airflow.

Roasted Butternut Squash Wedges With Maple Butter

Ingredients

Scale

1 large butternut squash, about 3 pounds
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 tablespoons unsalted butter, melted
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
Flaky sea salt, for finishing
1 tablespoon fresh thyme leaves or chopped parsley, to serve

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Instructions

Put a large rimmed sheet pan in the oven and heat to 425 degrees F.
Trim the top and bottom of the squash so it stands steady. Cut it in half where the neck meets the bulb, then cut each piece in half lengthwise.
Scoop the seeds and stringy pulp from the bulb pieces with a sturdy spoon. Cut each quarter into two wedges, eight wedges in total, and leave the skin on.
Toss the wedges in a large bowl with the olive oil, kosher salt, pepper, smoked paprika and garlic powder until every cut face is evenly coated.
Pull the hot pan from the oven and arrange the wedges in a single layer, one cut side down, with space between pieces. Return the pan to the oven.
Roast for 25 minutes without touching them, until the undersides are deeply golden and the edges start to darken.
Flip each wedge onto its other cut side with tongs and roast for 10 minutes more, until the flesh is tender all the way through when pierced with a knife.
Meanwhile, whisk the melted butter, maple syrup and apple cider vinegar in a small bowl. Brush the maple butter over the wedges and return the pan to the oven for 5 to 8 minutes, until glossy with dark caramel tips.
Rest the wedges on the pan for 5 minutes. Finish with flaky sea salt and the thyme or parsley, then lift them onto a warm platter with a wide spatula and serve.

Author: Chef Jordan
Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 2
Calories: 150
Sugar: 8
Sodium: 300
Fat: 6
Saturated Fat: 3
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 24
Fiber: 4
Protein: 2
Cholesterol: 10