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Recipe of the Month


Roasted Spiced Squash Wedges


2 acorn squash, each cut in 12 wedges

2 tbsp olive oil, divided

1 tsp salt, divided

2 garlic cloves, minced

1 tsp paprika

1/4 tsp cayenne

1 tbsp honey

1 lime, cut in wedges


1. Position rack in centre of oven, then preheat to 450F. Line a large baking sheet with foil. Toss squash with 1 tbsp oil and 1⁄2 tsp salt on prepared sheet. Arrange in 1 layer.

2. Roast in oven until fork-tender and slightly brown around edges, 25 to 30 min.

3. Whisk remaining 1 tbsp oil and 1⁄2 tsp salt with garlic, paprika and cayenne in a medium bowl.


4. Pour oil mixture over roasted squash on baking sheet and toss until coated. Transfer to a platter and drizzle with honey. Sprinkle with cilantro. Squeeze lime over squash just before serving.

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