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
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.
Notes
- Pro Tip: Microwaving each squash for about 1 minute before cutting softens the skin and makes slicing easier.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
