Description

This Maple-Chili Charred Wedges recipe features candy roaster squash, offering a sweet, creamy texture with a delightful balance of sweet and savory flavors. It’s a simple, wholesome, and vibrant side dish perfect for busy weeknights or a comforting Sunday supper.

Ingredients

Scale

2–3 lb candy roaster squash
3 Tbsp maple syrup (pure; sugar-free for low-carb)
1.5 tsp chili powder
3 Tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper

Instructions

Prepare the Squash: Halve the candy roaster squash with a sharp knife. Scoop out seeds, then slice into 1-inch thick wedges. Peeling is not needed if the skin is thin. (If tough to cut, microwave the whole squash for 5 minutes to soften.)
Mix the Glaze: In a large bowl, whisk 3 Tbsp olive oil, 3 Tbsp maple syrup, 1.5 tsp chili powder, 0.5 tsp salt, and 0.25 tsp black pepper until smooth.
Coat the Squash: Add the squash wedges to the bowl and toss until evenly coated and glossy.
Arrange for Roasting: Spread the coated wedges in a single layer on a parchment-lined baking sheet. Avoid overcrowding for optimal charring.
Roast to Perfection: Bake at 400F (200C) for 25-30 minutes, flipping halfway through. Roast until the squash is fork-tender with charred edges.

Notes

For low-carb, use sugar-free maple syrup. Vary spices with cayenne for heat or smoked paprika for smoky flavor. Ensure pure maple syrup and firm squash. Avoid overcrowding the baking sheet and remember to flip the squash halfway for even caramelization. To adjust for taste, add more chili for spice or reduce it for a kid-friendly version.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1.5 cups (200 g)
Calories: 200 calories
Sugar: 11 g
Sodium: 290 mg
Fat: 11 g
Saturated Fat: 1 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 8 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: candy roaster squash, maple, chili, roasted, side dish, easy, healthy, plant-based, fall, winter