Print

Best Easy Roasted Acorn Squash with Maple Butter Glaze

roasted acorn squash with maple butter glaze - featured image
Print Recipe

This roasted acorn squash with maple butter glaze is a quick and easy side dish that looks impressive but requires minimal effort. The combination of sweet maple, rich butter, and caramelized squash creates a crowd-pleasing dish perfect for any gathering.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • Flaky sea salt (for garnish, optional)
  • Toasted pecans or walnuts (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Prepare the squash: Using a sharp knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Slice the squash into wedges: Cut each half into 1-inch thick slices, aiming for about 4-5 wedges per half. Try to keep them similar in size for even cooking.
  4. Season the squash: Place the wedges on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly and spread in a single layer without overlapping.
  5. Roast for 20 minutes.
  6. Make the maple butter glaze: In a small saucepan over medium heat, melt the butter. Add maple syrup, brown sugar, cinnamon, nutmeg, and cayenne pepper. Whisk until smooth. Let simmer gently for 2-3 minutes until slightly thickened. Remove from heat.
  7. Flip and glaze: After 20 minutes, remove the pan from the oven. Flip each piece of squash using a metal spatula. Brush the maple butter glaze generously over each piece.
  8. Roast for another 15-20 minutes, until the squash is fork-tender and the edges are caramelized and dark golden brown.
  9. Finish with garnishes: Transfer to a serving platter. Drizzle any remaining glaze from the pan over the top. Sprinkle with fresh thyme or sage leaves, flaky sea salt, and toasted pecans if using. Let rest for 5 minutes before serving.

Notes

Score the flesh of the squash before roasting by making shallow diagonal cuts about 1/4 inch deep to allow the glaze to seep in. Don’t overcrowd the pan—use two pans if needed. Baste halfway through for best caramelization. Let the squash rest for 5 minutes after roasting to allow the glaze to set. For a dairy-free version, replace butter with coconut oil or vegan butter. For a savory version, skip cinnamon and nutmeg and add minced garlic and fresh herbs to the butter.

Nutrition

Keywords: roasted acorn squash, maple butter glaze, fall side dish, easy squash recipe, holiday side dish, vegetarian, gluten-free

Find it online: https://ovenmila.com/best-easy-roasted-acorn-squash-with-maple-butter-glaze/