Description
This Maple Butter Roasted Acorn Squash recipe offers a deliciously sweet and buttery side dish that perfectly balances the natural nutty flavor of acorn squash with rich maple syrup and warm spices. Roasted to tender perfection with a caramelized edge, it’s an ideal complement to fall and holiday meals.
Ingredients
Scale
Main Ingredients
- 2 medium acorn squash (halved and seeds removed)
- 4 Tablespoons unsalted butter (melted)
- 3 Tablespoons pure maple syrup
- 2 Tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Garnish
- Fresh thyme (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Prepare Squash: Cut each acorn squash in half and scoop out the seeds. Slice each half into wedges or leave them as halves, according to your preference. Arrange the squash cut-side up on the prepared baking sheet.
- Make Maple Butter Mixture: In a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, and salt until smooth and well combined.
- Coat Squash: Generously brush or spoon the maple butter mixture over each piece of squash, ensuring an even coating.
- Roast Squash: Roast the squash in the preheated oven for 40 to 45 minutes. Halfway through, baste the squash with any drippings or extra maple butter to enhance flavor and caramelization. Roast until the squash is tender and the edges are beautifully caramelized.
- Finish and Garnish: Remove the squash from the oven and drizzle with any remaining maple butter from the pan. Garnish with fresh thyme if desired for an aromatic touch.
- Serve: Serve the roasted acorn squash warm as a comforting side dish alongside roasted meats or holiday favorites.
Notes
- You can customize the sweetness by adjusting the amount of maple syrup and brown sugar.
- Fresh thyme adds a lovely herbal note but can be omitted or substituted with rosemary or sage.
- For easier handling, slice the squash into wedges before roasting, or roast in halves for a more rustic presentation.
- Use parchment paper or foil on the baking sheet for easier cleanup.
- Ensure the squash is cooked until tender by testing with a fork; cooking time may vary slightly depending on squash size.
