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Cozy Roasted Acorn Squash with Maple Brown Butter Glaze

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This roasted acorn squash with maple brown butter glaze is a simple yet impressive fall side dish. The squash gets tender and sweet, while the nutty, sweet glaze caramelizes to perfection, making it a crowd-pleaser that even squash skeptics will love.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each, or 680g each)
  • 1/4 cup (56g) unsalted butter
  • 1/4 cup (60ml) pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • Optional: 6-8 fresh sage leaves
  • Optional: Flaky sea salt for finishing
  • 1 tablespoon olive oil (for initial roast)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy fibers with a large spoon.
  3. Cut each half into 2-3 wedges (about 1-2 inches thick at the widest part) for more even cooking and caramelization. Alternatively, leave halves whole and increase roasting time by 10 minutes.
  4. Place the squash wedges cut-side up on the prepared baking sheet. Drizzle with olive oil and rub over cut surfaces. Sprinkle with a pinch of salt and pepper. Roast for 25 minutes.
  5. While the squash roasts, make the glaze: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown specks form at the bottom (about 3-4 minutes). Remove from heat immediately when it smells nutty and is golden-brown.
  6. Whisk in the maple syrup, cinnamon, salt, and black pepper. The mixture will bubble up. Set aside.
  7. After the initial 25-minute roast, remove the baking sheet from the oven. Generously brush the maple brown butter glaze over all cut surfaces of the squash. If using sage leaves, tuck them between the wedges.
  8. Return to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the glaze is bubbling and caramelized. For extra caramelization, broil for the last 2 minutes, watching carefully.
  9. Remove from the oven and let rest on the baking sheet for 5 minutes. Transfer to a serving platter, spoon any remaining glaze from the pan over the top, and finish with flaky sea salt if desired. Serve warm.

Notes

Don’t skip the initial roast before adding the glaze to prevent burning. Watch the brown butter carefully as it can burn quickly. For uniform cooking, cut squash wedges to similar sizes. If using salted butter, reduce added salt to a pinch. Leftover glaze is great on oatmeal, pancakes, or ice cream.

Nutrition

Keywords: roasted acorn squash, maple brown butter, fall side dish, Thanksgiving, vegetarian, gluten-free, easy side dish

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