Description
This Maple-Roasted Acorn Squash recipe is a simple, comforting side dish that combines the natural sweetness of acorn squash with warm cinnamon and rich maple syrup. Roasting the squash enhances its tender texture and nutty flavor, while a touch of olive oil, butter, and sea salt balances the sweetness perfectly. Perfect for fall or holiday meals, this easy-to-make recipe yields a delightful, flavorful vegetable side that pairs well with a variety of main courses.
Ingredients
Scale
Squash
- 2 Acorn Squash (about 1 1/2 lbs each)
Flavorings
- 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
Instructions
- Preheat Oven: Preheat the oven to 400ËšF (200ËšC) and line a rimmed baking sheet with parchment paper to ensure easy cleanup after roasting.
- Prepare Squash: Carefully cut each acorn squash in half lengthwise from the tip through the stem. Place the squash on a towel to prevent rolling for safer cutting. First insert the knife deep into the side to slice through to the tip, then stand the squash and cut through the stem. Use a spoon to scrape out all the seeds and stringy parts. Place the squash halves cut-side up on the prepared baking sheet.
- Add Oil, Butter, and Maple Syrup: Brush the cut sides of the squash lightly with olive oil. Add 1 tablespoon of unsalted butter to each squash half and drizzle each with 1/2 tablespoon of pure maple syrup. Sprinkle each half evenly with 1/2 teaspoon of sea salt and 1/2 teaspoon of ground cinnamon to infuse warm flavor.
- Roast the Squash: Bake the squash in the preheated oven for 45 to 60 minutes, depending on the size, until the flesh is tender and can be easily pierced with a knife. For deeper flavor, after about 30 minutes, carefully brush the squash with the natural juices that accumulate on the cut side and continue roasting.
- Serve: Once cooked, transfer the squash to a serving platter. Optionally, cut each half into smaller sections. Drizzle more maple syrup over the roasted squash and sprinkle with additional salt to taste before serving.
Notes
- Using acorn squash of similar size helps ensure even cooking.
- Brush the squash with accumulated juices halfway through roasting to boost moisture and flavor.
- Maple syrup can be adjusted according to your preferred sweetness.
- To speed up cooking, cut the squash into smaller wedges instead of halves.
- This recipe can easily accommodate more or fewer servings by adjusting ingredient quantities proportionally.
