Maple-Roasted Acorn Squash Recipe

Introduction

This Maple-Roasted Acorn Squash recipe offers a sweet and savory way to enjoy this seasonal vegetable. Roasted until tender and drizzled with buttery maple syrup, it makes a comforting side dish perfect for fall and winter meals.

Ingredients

• 2 acorn squash (about 1 1/2 lbs each)
• 2 tsp extra light olive oil
• 4 Tbsp unsalted butter (divided)
• 2 Tbsp pure maple syrup (plus more for serving)
• 1/2 tsp fine sea salt (plus more to taste)
• 1/2 tsp ground cinnamon

Instructions

1. Step 1: Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.
2. Step 2: Carefully cut each squash in half from tip to stem. To stabilize, place the squash on a towel. Insert the knife deep into the side, cutting through to the tip. Then, stand the squash on the stem side and slice through the stem. Scrape out strings and seeds with a spoon. Place squash halves cut-side up on the baking sheet.
3. Step 3: Brush the cut sides of the squash with olive oil. Place 1 tablespoon of butter into each half and drizzle each with 1/2 tablespoon maple syrup. Sprinkle with salt and cinnamon.
4. Step 4: Bake for 45-60 minutes, depending on size, until the squash is tender when pierced with a knife. After 30 minutes, brush the cut sides with the juices that accumulate to enhance flavor.
5. Step 5: To serve, transfer the squash to a platter. Optionally cut each half into smaller pieces, drizzle with additional maple syrup, and sprinkle with salt to taste.

Tips & Variations

• Use a sharp, sturdy knife and stabilize the squash on a towel to make cutting safer and easier.
• For extra sweetness, try adding a pinch of nutmeg or a sprinkle of brown sugar with the cinnamon.
• Swap the unsalted butter for vegan butter or coconut oil to make this dish dairy-free.
• Serve with a dollop of Greek yogurt or crème fraîche for a creamy contrast.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. The maple glaze may thicken when chilled, so reheat to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare acorn squash ahead of time?

Yes, you can cut and scoop the squash a day ahead and refrigerate it covered. Roast just before serving for best freshness.

What if I don’t have maple syrup?

Honey or agave syrup can be used as a substitute, but maple syrup gives a unique flavor that pairs especially well with the squash.

Maple-Roasted Acorn Squash Recipe

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★★★★★

4.7 from 70 reviews

• Author: Simon
• Total Time: 55-70 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Maple-Roasted Acorn Squash recipe offers a delightful combination of natural sweetness and warm spices, perfect for a cozy autumn side dish. Roasting the squash brings out its tender texture, while a drizzle of pure maple syrup and a hint of cinnamon add a comforting, sweet flavor that complements the subtle nuttiness of the acorn squash.

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Ingredients

Scale 1x2x3x

Squash

• 2 Acorn Squash (about 1 1/2 lbs each)

Seasonings & Toppings

• 2 tsp extra light olive oil
• 4 Tbsp unsalted butter (divided)
• 2 Tbsp pure maple syrup (plus more for serving)
• 1/2 tsp fine sea salt (plus more to taste)
• 1/2 tsp ground cinnamon

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Instructions

1. Preheat the Oven: Set your oven to 400˚F and line a rimmed baking sheet with parchment paper for easy cleanup afterward.
2. Prepare the Squash: Carefully cut each acorn squash in half from tip to stem. Using a towel to stabilize, insert the knife deep on the side and cut through to the tip, then stand it upright to slice through the stem. Scoop out the seeds and strings using a spoon. Place the halves cut-side up on the baking sheet.
3. Season the Squash: Brush the cut sides with extra light olive oil. Place 1 tablespoon of butter into each half and drizzle with 1/2 tablespoon maple syrup. Sprinkle each half with sea salt and ground cinnamon evenly.
4. Roast Until Tender: Place the squash in the oven and bake for 45-60 minutes depending on size, or until you can easily pierce the flesh with a knife. At around 30 minutes, baste the squash by brushing the cut sides with the accumulated juices to enhance flavor.
5. Serve: Remove from the oven and transfer the squash to a serving platter. Optionally slice each half again, drizzle with additional maple syrup, and sprinkle with extra salt to taste before serving.

Notes

• Using extra light olive oil ensures a mild flavor and a good roasting surface without overpowering the squash.
• Adjust the baking time based on the size of your acorn squash; smaller ones might cook faster.
• Brushing the squash with its own juices midway through roasting intensifies flavor and keeps it moist.
• This dish pairs wonderfully with roasted meats or as part of a vegetarian meal.
• For a vegan version, substitute butter with a plant-based alternative.

• Prep Time: 10 minutes
• Cook Time: 45-60 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: maple roasted acorn squash, roasted acorn squash recipe, autumn side dish, maple syrup squash, roasted winter squash