It is a squashfest out there right now; I’m not going to pretend otherwise. Go on the internet, spin around in a circle and point, and you’ll either hit a festive gourd recipe or Kim Kardashian’s butternut. Delicata, pumpkin,spaghetti, and kabocha are hustling for a place at your autumnal table and here I come, all unassuming-like, thinking I can slide another dish into the mix without making your head explode into 10,000 orange roasted bits.
And yes, that is exactly what I’m doing. Completely without embarrassment, too, because I know I’ve got the goods: sweet and spicy at the same time, in a conveniently wedged package perfect alongside a meaty main, on top of a bunch of greens, or eaten with your fingers if you are me or a barbarian.
I’m not saying you have to ignore all of the squashy alternatives you already have bookmarked — there is room at your table for all of it — but I do think you’ll regret it if you don’t give these a shot.
Serves 3 as a side
1 medium acorn squash, cored and cut into wedges
2 tablespoons olive oil
1/4 cup (scant) maple syrup
Red pepper flakes (to your desired spiciness; I like a good hit)