Dijon Mustard Acorn Squash Wedges1 hour
- 1 medium acorn squash, cut into 16 wedges, seeds removed
- 1/2 cup dijon mustard
- 1 tsp dry red chili flakes
- 2 tsp sea salt
- 1 tsp of capers
- 2 tsp of honey
- 1/2 tsp fresh black pepper
- 2 Tbsp fresh cilantro, chopped
- 3 cloves garlic, crushed
- 1/4 cup olive oil
Preheat oven to 350° F.
Place squash wedges in a large mixing bowl. Add the mustard, chili flakes, salt, pepper, capers, honey, cilantro, garlic, and olive oil. Mix well (use your hands– they are the best).
Once the wedges are well-coated, space them evenly on a baking tray lined with aluminum foil. Place on the middle rack and roast for 35-40 minutes, flipping halfway and drizzling another teaspoon of olive oil.
Serve at room temperature or warm.