I grew up with vegetable dishes that were mostly cooked in a wok or grilled in tandoor. After moving to Canada I got into roasting veggies. Needless to say, it became my favorite way of cooking in the colder months. Roasting fresh vegetables often bring out the inherent sweetness, developing deep flavors. I often make different variations of roasted vegetables with any vegetables that are available.These squash wedges are sweet, spicy, tangy and so addicting! They are super easy to make, and look pretty impressive on the plate.
If you want to see the recipe in action check this video.
I brushed the thick squash wedges with an exotic marinade consisting of fennel seeds, garlic, lemon juice, honey and aromatic Kasoori methi. They were then roasted until tender and caramelized. While simple roasted squash wedges with olive oil, salt and pepper are delicious on their own, the addition of lemon, honey, chili, and the aromatic spices really turns up the flavor.The combination of sweet, spicy, and tangy will really make your taste buds happy.
If you are vegan and looking for an exact replacement for honey with same viscosity my suggestion would be a mix of pure Canadian maple syrup and brown rice syrup or agave nectar or bee free honey. Each wedge bursts with a ton of flavor and is sweet, spicy and tangy all in one. I’m not going to lie, I’m pretty proud of this marinade. Once you try this recipe you will never eat roasted squash any other way.
I used acorn squash, but you could absolutely substitute another variety. I am thinking delicata and honey-nut would be nice. One of the beautiful things about roasting the small variety of squash or pumpkin is that you don’t need to worry about peeling. However, you need to stick to an organic variety. When you roast, their skin gets tender and is easy to chew. It’s quite tasty too. And, of course, eating the whole thing is healthy too. They are packed with fiber and beta-carotene, especially since you get all those vitamins just underneath the skin.
You could serve the squash wedges for a healthy snack or a luxurious side with grilled meat, poultry or fish. If you like you can cut them in bite size pieces after roasting. They are excellent in salads or pasta dishes. We ate it with warm quinoa salad and lemon chicken.
These squash wedges have a ton of flavor and are sweet, spicy and tangy all in one. Serve as a healthy snack or a side for lunch or dinner.
Ingredients
- 1 organic (average size) acorn squash
- 3 tbsp. (+-) lemon juice
- 3 tbsp. (+-) honey (you could use maple syrup but I prefer honey)
- 1 tsp (+-) fennel powder
- 1 tsp red chili powder
- 3/4 tsp salt
- 2 tsp Kasoori methi
- 1 fat clove of garlic very finely chopped
- 1 tbsp. melted coconut or olive oil
Instructions
- In a small bowl, mix together lemon juice, salt, red chili powder, fennel powder, kasuri methi (Rub leaves between your palms to make a coarse powder), honey, garlic and coconut oil.
- Wash acorn squash. With a sharp and sturdy knife slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom.
- Scoop out seeds, and the stringy inside with a large spoon. (check out some tips on this post on cutting acorn squash).
- Lay flat, cut-side-down, and slice into 3/4" -1 inch segments crosswise.
- Preheat oven to 425F.
- Line a baking sheet with parchment paper, and arrange the slices in a single layer.
- Brush the slices with the marinade, coating it evenly then flipping and brushing the other side in the same manner. You will have marinade left over, which is brushed during the last part of roasting.
- Bake for 40-45 minutes, flipping the squash over after 20 -25 minutes ( brush the leftover marinade on both sides again).
- Continue baking until the squash is tender and caramelized.
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This post is part of the linky party #COOKBLOGSHARE hosted by Monika Dabrowski @ Everyday healthy recipes
Angie@Angie's Recipes
What a wonderful meal! I wish I could still get some squashes at this time of year…seriously drooling over those roasted squashes.
Blackswan
I love baking or steaming pumpkins too, but I usually remove the skin. Wonderful treat, dear! xoxo
marcie
I love winter squash and these flavors sound so delicious Balvinder!
Monika Dabrowski
You’ve made a pretty bland vegetable sound very exciting, Balvinder, I really like all the flavours you’ve used, especially the fennel! Thank you for bringing this gorgeous recipe to #CookBlogShare:)
Miriam
A little bit of sunshine on a plate – just what I need right now 🙂
Miriam x
Alida @My Little Italian Kitchen
What a fab way to prepare squash. Wonderful easy recipe with honey.
Midge @ Peachicks' Bakery
YUM! we love roasted squash in this house and have already got the seeds to grow another crop at the allotment this coming year… Definitely saving this beautiful recipe for later!
Healthy World Cuisine
Don’t you just love the spicy with the natural sweetness of the squash. such a lovely a pairing and perfect for the cool weather .
Katerina Delidimou
I love roasting veggies, the flavor is much more profound! These squashes look delicious!
Pankti
You have got me intrigued with the roasting! Would love to try it out..
judee
What a simple but delicious looking recipe. Acorn squash is one of my favorites and I love the interesting spices you have used with it.