American · Side · Easy
Roasted Acorn Squash
Golden wedges with crisp caramelized edges and a brown butter maple glaze. Pretty enough for the center of the table, easy enough for a weeknight.
The whole recipe in 60 seconds
Roasted Acorn Squash, in 5 ideas
- The skin is edible once roasted, so no peeling and no fuss.
- A crumble of goat cheese or feta on top plays beautifully against the sweetness.
- Cut the wedges thinner and they become a great addition to a harvest grain bowl.
- Swap maple syrup for honey and add a pinch of cayenne for a sweet heat finish.
- Leftover wedges mash beautifully into soup or a quick weeknight puree.
What you need
Ingredients
- 2 acorn squash
- 3 tbsp butter, melted
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped toasted pecans (optional)
How to make it
Directions
- Heat the oven to 400°F. Halve each squash from stem to tip and scoop out the seeds with a sturdy spoon.
- Cut each half into wedges about 1 inch thick so they roast evenly and get plenty of caramelized edges.
- Whisk the melted butter, maple syrup, brown sugar, cinnamon, salt, and pepper together in a small bowl.
- Brush the glaze all over the squash wedges and arrange them cut side down on a parchment lined baking sheet.
- Roast for 20 minutes, flip the wedges, brush with the pan juices, and roast 12 to 15 minutes more until deep golden and tender.
- Pile onto a warm platter, spoon over any remaining glaze, and scatter with pecans if you like.
Microwave the whole squash for 2 minutes before cutting. It softens just enough that the knife glides through instead of fighting you.