Spiced Maple Acorn Squash Wedges with Walnut Crumble and Sage Yogurt

Ingredients

• •2 medium acorn squash, cut into wedges
• •2 tablespoons olive oil
• •1 tablespoon maple syrup
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cayenne pepper (optional)
• •1/2 teaspoon salt
• •1/4 teaspoon ground black pepper
• •1/2 cup chopped walnuts
• •2 tablespoons brown sugar
• •1/2 teaspoon ground sage
• •1 cup plain Greek yogurt
• •1 tablespoon fresh sage leaves, finely chopped
• •1 teaspoon lemon juice
• •1/2 teaspoon honey

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Cut the acorn squash into wedges and remove the seeds.

3. 3

   In a large bowl, toss the squash wedges with olive oil, maple syrup, cinnamon, nutmeg, smoked paprika, cayenne pepper (optional), salt, and black pepper until evenly coated.

4. 4

   Arrange the squash wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until tender and caramelized.

5. 5

   In a small bowl, mix chopped walnuts, brown sugar, and ground sage. Spread the walnut mixture on a small baking sheet and toast in the oven for the last 5-7 minutes of roasting the squash, or until the nuts are lightly toasted.

6. 6

   In another bowl, combine Greek yogurt, fresh sage, lemon juice, and honey. Mix until smooth and creamy.

7. 7

   Once the squash wedges are done, transfer them to a serving platter. Sprinkle the toasted walnut crumble on top.

8. 8

   Serve the squash wedges warm with a dollop of sage yogurt on the side or drizzled over the top.