Name: Maple-Roasted Acorn Squash with Cinnamon Butter Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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

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If you’re looking for a cozy, irresistible side dish that feels like a warm hug on a plate, this Maple-Roasted Acorn Squash with Cinnamon Butter Recipe is exactly what you need. The natural sweetness of the acorn squash perfectly complements the rich, melting cinnamon butter and the deep, caramel-like notes of pure maple syrup. It’s the kind of recipe that elevates a simple vegetable into an exquisite seasonal star, perfect for weeknights but elegant enough for holiday gatherings. Trust me, once you try this, you’ll want to keep it on your regular rotation all fall and winter long.

Ingredients You’ll Need

The image shows two dark green acorn squashes with a shiny, smooth texture and deep ridges. One squash is positioned on its side, showing its curved, ribbed surface, while the other is placed upright, displaying its rounded bottom and short, light green stem. Both squashes rest on a surface with a light wood grain texture, bright and natural. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things straightforward and celebrates the natural flavors without any fuss. Each ingredient plays a vital role in building the dish’s comforting aroma, luscious texture, and that signature balance of sweet and savory notes.

2 Acorn Squash: These medium-sized squash are wonderfully sweet and tender when roasted, making them the perfect vessel for maple and cinnamon flavors.
2 tsp extra light olive oil: Used to lightly brush the squash, it helps create a beautifully roasted surface without overpowering the delicate sweetness.
4 Tbsp unsalted butter, divided: Butter adds creamy richness and is divided so you can infuse the squash with flavor gradually.
2 Tbsp pure maple syrup, plus more for serving: The maple syrup adds a warm, earthy sweetness that brings the whole dish together — don’t skip the extra drizzle at the end!
1/2 tsp fine sea salt, plus more to taste: A pinch of salt lifts and balances the sweetness, enhancing every flavor note.
1/2 tsp ground cinnamon: Cinnamon provides a cozy spice that pairs perfectly with the maple and butter for that quintessential fall flavor.

How to Make Maple-Roasted Acorn Squash with Cinnamon Butter Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400˚F and line a rimmed baking sheet with parchment paper. This little step makes cleanup a breeze, and you want your oven warm and ready for the magic that’s about to happen.

Step 2: Cut and Clean the Squash

Carefully slice each acorn squash in half from tip to stem. Placing the squash on a towel helps prevent slipping, making cutting safer. Once halved, scoop out the seeds and stringy bits—you can save the seeds to roast separately if you like! Placing the squash cut-side-up on your baking sheet will help them roast evenly and soak up all that buttery sweetness.

Step 3: Add Olive Oil, Butter, and Seasonings

Brush the cut sides lightly with the olive oil for a gentle roast glow. Then, place one tablespoon of butter in the hollow cavity of each half, followed by a drizzle of half a tablespoon of maple syrup. Sprinkle a pinch of salt and cinnamon over each—it sounds simple, but this combination is the secret to a harmonious blend of flavors.

Step 4: Roast Until Tender and Luscious

Pop the squash into your preheated oven and roast for about 45 to 60 minutes, checking for tenderness by piercing with a knife. At around 30 minutes, baste the squash with its own flavorful juices for extra depth. The squash should be soft and tender, with edges caramelized to perfection.

Step 5: Serve with Extra Maple Drizzle

Once out of the oven, transfer your squash halves to a serving platter. If you want, cut them into smaller pieces for easier sharing. A final drizzle of maple syrup and a sprinkle of salt highlight the rich sweetness and balance all the flavors beautifully. This step really takes the dish from great to unforgettable.

How to Serve Maple-Roasted Acorn Squash with Cinnamon Butter Recipe

A roasted acorn squash half is placed in the center of a white plate on a white marbled surface. The squash is dark green on the outside with a caramelized, golden orange interior that shows a grid pattern of cuts on the surface. The flesh is soft and moist with a shiny glaze that looks like melted butter and cinnamon covering the top. A silver fork is lifting a small, square piece of the squash from the center, showing its tender texture. The scene is warmed by soft lighting that enhances the rich orange and brown colors of the squash. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding simple garnishes like toasted pecans or a sprinkle of fresh herbs (like thyme or sage) can add a lovely textural contrast and a pop of color. A light dusting of cinnamon or nutmeg enhances the warming spice notes and makes each serving feel special and festive.

Side Dishes

This dish shines alongside cozy main courses like roast chicken, pork tenderloin, or glazed ham. It also pairs well with a hearty grain salad or creamy risotto, offering a sweet counterpoint that brings balance and warmth to the entire meal.

Creative Ways to Present

For a stunning presentation at holiday dinners, serve the squash halves on a bed of sautéed greens or wild rice. You can even stuff the hollow centers with cooked quinoa, cranberries, and nuts for a show-stopping stuffed squash that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

You can store leftover maple-roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Keep it chilled and covered, and it will retain its moisture and flavor well.

Freezing

Freezing is also an option if you want to prep ahead. Wrap the squash tightly in plastic wrap and then place it in a freezer-safe container or bag. Frozen squash can be kept for up to 3 months but is best eaten quickly after thawing to enjoy optimal texture.

Reheating

Reheat leftovers gently in the oven at 350˚F until warmed through, or microwave on medium power in short bursts to keep the flesh tender and avoid drying out. A quick brush of melted butter or a drizzle of maple syrup before reheating refreshes the flavors beautifully.

FAQs

Can I use a different type of squash for this recipe?

While acorn squash is preferred for its sweet, slightly nutty flavor and tender texture, you can experiment with other winter squash like delicata or buttercup. Just keep in mind that cooking times and flavor profiles will vary slightly.

Is it necessary to use pure maple syrup?

Pure maple syrup offers the best natural sweetness and depth of flavor for this recipe. However, if unavailable, you can substitute with honey or a good-quality maple-flavored syrup, though the flavor might be less complex.

How do I know when the squash is done roasting?

The squash is perfectly roasted when it’s tender all the way through and easily pierced with a knife or fork. The skin should have a slight caramelized hue, and the flesh should feel soft but not mushy.

Can I make this recipe vegan?

Yes! Substitute the unsalted butter with a plant-based butter or coconut oil, and the dish remains wonderfully rich and flavorful. Just be sure the maple syrup is pure and vegan-friendly.

What if I want a less sweet version?

You can adjust the amount of maple syrup by reducing it slightly or skip the extra drizzle on top. Adding a pinch more salt can also balance the sweetness while still keeping that comforting warmth of the dish.

Final Thoughts

This Maple-Roasted Acorn Squash with Cinnamon Butter Recipe is one of those special dishes that feels like a warm friend on a chilly day. Its simplicity, paired with those incredible flavors of maple, cinnamon, and butter, makes it a must-try for anyone who loves seasonal cooking that’s easy and downright delicious. Give it a go—you might just find your new favorite way to enjoy winter squash.

Maple-Roasted Acorn Squash with Cinnamon Butter Recipe

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Author: Molly
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

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Description

Maple-Roasted Acorn Squash is a comforting and sweet-savory winter side dish. Roasted to tender perfection and glazed with a buttery maple cinnamon syrup, this recipe is simple enough for weeknights yet elegant for holiday gatherings.

Ingredients

Squash

2 Acorn Squash (about 1 1/2 lbs each)
2 tsp extra light olive oil

Maple Cinnamon Butter Glaze

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

Preheat the Oven: Set your oven to 400°F and line a rimmed baking sheet with parchment paper to make cleanup easier.
Prepare the Squash: Carefully cut each acorn squash in half lengthwise from tip through stem. Cutting over a towel helps stabilize it. Start by cutting deep into the side, then slice through the tip. Next, stand the squash upright on the stem side and cut completely through the stem. Use a spoon to scoop out the seeds and stringy parts. Arrange the squash halves cut-side-up on the baking sheet.
Apply Oil and Butter: Brush the cut sides of each squash half with olive oil. Place 1 tablespoon of butter inside each half, then drizzle with 1/2 tablespoon of maple syrup. Sprinkle each half with salt and cinnamon evenly.
Roast the Squash: Roast in the oven for 45-60 minutes, depending on size, until the flesh is tender when pierced with a knife. To enhance flavor, after about 30 minutes, carefully baste the cut sides with the juices that accumulate in the squash.
Serve: Transfer the roasted squash to a platter. Optionally cut halves into smaller pieces. Drizzle with additional maple syrup and sprinkle with more salt to taste before serving.