Sweet Roasted Marrow Squash Wedges
Transform your seasonal produce into a show-stopping side dish with these Sweet Roasted Marrow Squash Wedges—a delightful combination of caramelized sweetness and warm, comforting spices. Coated in a luscious blend of olive oil, honey, cinnamon, and nutmeg, these thick-cut wedges roast to golden perfection with irresistibly crisp edges and tender, flavorful centers. The recipe is a breeze to prepare in just 15 minutes of prep time, with a total cook time of 35 minutes, perfect for busy weeknights or as a highlight at your holiday table. Garnished with a touch of fresh thyme for an optional earthy finish, these wedges are not just delicious; they’re a feast for the eyes. Serve them warm as a satisfying side dish, snack, or even as a healthy twist on dessert! Keywords: roasted marrow squash, honey glazed squash wedges, roasted vegetable side dish, easy squash recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large (about 2-3 lbs) marrow squash
- 2 tablespoons olive oil
- 1.5 tablespoons honey
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easier cleanup.
Wash the marrow squash thoroughly under running water and pat it dry with a clean towel.
Using a sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds and fibrous material with a spoon.
Lay the squash halves flat on a cutting board, then slice each half into thick wedges, about 1-1.5 inches wide.
In a small bowl, whisk together the olive oil, honey, ground cinnamon, nutmeg, salt, and black pepper until well combined.
Place the squash wedges in a large mixing bowl, drizzle the honey-oil mixture over them, and toss until all the wedges are evenly coated.
Arrange the coated wedges in a single layer on the prepared baking sheet, leaving a little space between each piece to ensure even roasting.
Roast in the preheated oven for 30-35 minutes, flipping the wedges halfway through the cooking time, until the squash is tender and edges are caramelized.
Once done, remove the baking sheet from the oven and let the squash cool slightly.
Optionally, garnish with fresh thyme before serving to add a pop of color and a subtle earthy flavor. Serve warm as a side dish or snack.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 49.6 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2638 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
