Roasted Acorn Squash Wedges

Conjure the aromas of fall by roasting acorn squash with butter and thyme.
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  • Total: 40 min
  • Active: 10 min
  • Yield: 4
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1 large acorn squash, rinsed (about 11/2 pounds)

4 tablespoons unsalted butter, melted

1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish

Kosher salt and freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
  3. Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
  4. Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.