Description
This delightful Maple-Roasted Acorn Squash recipe features tender, sweet squash halves roasted with a buttery maple syrup glaze, cinnamon, and a touch of sea salt. Perfect as a comforting side dish, the roasting technique enhances the natural sweetness of the acorn squash while the maple syrup adds a luscious glaze, creating a cozy fall-inspired flavor.
Ingredients
Ingredients
- 2 Acorn Squash (about 1 1/2 lbs each)
- 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 and prepare baking sheet: Preheat your oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment paper to ensure easy cleanup after roasting.
- Cut and clean acorn squash: Carefully cut each acorn squash in half lengthwise from the tip through the stem. To stabilize the squash and prevent rolling, place it on a towel. Insert the knife deeply into the side and cut through to the tip. Then stand the squash upright on the stem side and cut all the way through the stem. Use a spoon to scrape out the seeds and stringy pulp from each half. Place the squash halves cut-side up on the prepared baking sheet.
- Season and glaze squash: Brush the cut sides of each acorn squash half with extra light olive oil. Place 1 tablespoon of unsalted butter in each half. Drizzle each with 1/2 tablespoon of pure maple syrup. Sprinkle evenly with 1/2 teaspoon of sea salt and 1/2 teaspoon of ground cinnamon to enhance the natural flavors.
- Bake until tender: Roast the squash in the preheated oven for 45 to 60 minutes, depending on their size. To check doneness, pierce the squash with a knife; it should be tender and easily pierced. For deeper flavor infusion, halfway through (around the 30-minute mark), carefully brush the cut sides with the juices that have accumulated in the squash cavity.
- Serve and garnish: Once tender, transfer the roasted squash halves to a serving platter. Optionally, cut the halves into smaller pieces if preferred. Drizzle with additional pure maple syrup and a light sprinkle of sea salt to taste before serving to elevate the sweetness and seasoning.
Notes
- To easily cut the squash, stabilize it on a towel to prevent slipping.
- Use extra light olive oil as it has a mild flavor and high smoke point suitable for roasting.
- Adjust maple syrup and salt to taste depending on your sweetness and seasoning preference.
- Leftover roasted squash can be refrigerated and used in salads, soups, or pureed as a side dish.
- For a vegan version, substitute butter with a plant-based margarine or additional olive oil.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
