30 Days of Fall-Day 26-Baked Squash Wedges-Recipe

On our recent trip to Maine we took a long fall drive one afternoon and discovered this wagon full of squash. There was no price, simply a “pay what you can” price. So I picked up a few, put in $17.00 and wished the owners a good day.



I have to admit, I’m not a huge fan of squash…never have been, but I’m learning to appreciate more and more everyday the food the earth offers, thus appreciating the earthiness of the flavor.

Most of our recipes are simple, ere on the side of whole foods and easy to prepare and manipulate (meaning, you can add or take away ingredients and still have the same basic flavor).  We have a simple budget, some food intolerances, a fierce opinion on what it means to be stewards of the earth. All of those combined make things like squash taste that much better.

Baked Squash Wedges are just that. Squash that is cut into wedges and baked. Enjoy.


One medium to large squash, washed, unpeeled.

Brown sugar


To Do:

  1. Cut squash in half from top to bottom.
  2. Take out all of the seeds.
  3. Turn squash over so the flat cut side is resting on the cutting board.
  4. Cut into as many wedges as you want.
  5. Place squash wedges peel side down in baking dish.
  6. Place on pad of butter (about 1/2 tbsp) on each wedge.
  7. Sprinkle with brown sugar.
  8. Cover and bake at 350 degrees for about 45 minutes, or until fork tender.
We used a Buttercup squash, but you can use whatever squash you like.






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