Print

Cozy Roasted Acorn Squash with Easy Maple Butter Glaze

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

Tender roasted acorn squash with a rich, caramelized maple butter glaze. This simple yet elegant side dish comes together in under 45 minutes and is perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 2 medium acorn squash (about 2–2.5 pounds total)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: fresh thyme or sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Place one rack in the middle position.
  2. Wash and dry the acorn squash.
  3. Carefully cut each squash in half from stem to tip. If the squash is very hard, microwave it whole for 2 minutes to soften slightly.
  4. Scoop out the seeds and stringy pulp using a sturdy metal spoon.
  5. Cut each half into wedges or slices. For wedges, cut each half into 3-4 pieces along the natural ridges. For slices, cut crosswise into 1-inch thick half-moons.
  6. Arrange squash pieces on a parchment-lined baking sheet in a single layer, cut side up. Leave space between pieces for even roasting.
  7. Make the maple butter glaze: In a small saucepan over medium heat, combine the butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir constantly until the butter melts and the mixture is smooth and bubbly, about 2-3 minutes. Remove from heat.
  8. Brush the glaze generously over the squash, reserving about 1/3 of the glaze for later basting.
  9. Roast for 20 minutes.
  10. Remove from oven and brush with remaining glaze. Flip pieces if desired for extra flavor.
  11. Roast for another 15-20 minutes, until fork-tender and edges are caramelized and golden brown. Total roasting time is 35-40 minutes.
  12. Let rest for 5 minutes before serving.
  13. Optional: Garnish with fresh thyme or sage leaves.

Notes

Don’t skip the salt—it balances the sweetness. Watch your oven temperature; if browning too quickly, reduce to 375°F. Use room temperature butter for smooth blending. Stir glaze constantly on the stove to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Freeze for up to 3 months.

Nutrition

Keywords: roasted acorn squash, maple butter glaze, fall side dish, Thanksgiving side, easy vegetable recipe, comfort food, vegetarian, gluten-free

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