Maple Roasted Acorn Squash
A simple fall side dish featuring tender acorn squash roasted with a sweet maple glaze. Perfect for weeknight dinners and holiday gatherings.
Equipment
- 1 Sharp chef's knife
- 1 Large cutting board
- 1 Spoon or ice cream scoop
- 1 Rimmed baking sheet
- 1 Parchment paper
- 1 Small mixing bowl
- 1 Pastry brush
Ingredients
- 2 medium Acorn squash heavy for size with dark green skin
- 1/4 cup Pure maple syrup not pancake syrup
- 3 tablespoons Butter unsalted, melted
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper freshly ground
- 1/2 teaspoon Cinnamon optional
- 1 tablespoon Fresh thyme or rosemary optional, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Wash the acorn squash under cool water and pat dry with a kitchen towel.
- Place the squash on a cutting board and carefully slice off the stem end to create a stable base.
- Cut the squash in half from top to bottom using a rocking motion with your sharp knife.
- Scoop out the seeds and stringy pulp using a spoon, creating a smooth cavity in each half.
- Score the flesh in a crosshatch pattern using a knife, which helps the glaze penetrate deeper.
- Combine melted butter, maple syrup, salt, pepper, and cinnamon in a small bowl.
- Brush the maple mixture generously over the cut surfaces and into the cavity of each squash half.
- Place the squash halves cut-side up on your prepared baking sheet.
- Roast for 35 to 45 minutes until the flesh feels tender when pierced with a fork.
- Baste the squash with accumulated pan juices halfway through cooking for extra flavor.
- Remove from the oven when the edges turn golden brown and caramelized.
- Let the Maple Roasted Acorn Squash rest for 5 minutes before serving to allow flavors to settle.
Notes
Choose squash that feels heavy for its size with dark green skin and orange patches. Score the flesh before adding glaze for better flavor penetration. Watch the edges during roasting and tent with foil if they brown too quickly. Store leftovers in an airtight container in the refrigerator for up to four days.