Maple Butter Roasted Acorn Squash
Sweet, buttery, and perfectly caramelized, this maple-roasted acorn squash is one of the easiest fall side dishes. A little scoring helps the maple butter soak into the squash as it roasts, creating tender, golden edges and the most delicious buttery maple glaze. Simple ingredients, minimal prep, and so cozy!
- Prep: 10 minutes
- Cook: 40–60 minutes
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The recipe
Yield: 2 servings
Ingredients
How to make it
Preheat the oven.
Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup, or use a baking dish to catch the buttery maple juices.
Prepare the squash.
Wash and dry the acorn squash. Carefully slice it in half through the stem and scoop out the seeds and stringy center with a spoon.
Score the flesh.
Using a sharp knife, lightly score the flesh of each squash half in a crisscross pattern. Be careful not to cut all the way through the skin. This helps the maple butter settle into the squash as it roasts.
Make the maple butter.
In a small microwave-safe bowl, gently melt the butter until just liquid. Stir in the maple syrup until combined.
Brush and season.
Place the squash halves cut-side up on your prepared baking sheet. Brush the exposed flesh and cut edges generously with the maple butter, making sure to get some into the scored lines. Pour any remaining maple butter into the centers of the squash. Season with kosher salt and freshly ground black pepper.
Roast until tender.
Transfer to the oven and roast for 40–60 minutes, depending on the size of your squash, until the flesh is fork-tender and the edges are golden and caramelized. Occasionally spoon some of the maple butter from the center back over the squash as it roasts.
Finish and serve.
Remove from the oven and let cool slightly. Drizzle with a little extra maple syrup, sprinkle with flaky sea salt, and serve warm. Don't forget to spoon some of that delicious buttery maple glaze over the top!
Corinne's tips
Watch the butter:
You only want to gently melt the butter so it's easy to brush onto the squash. There's no need to brown it.
Roasting time varies:
Smaller squash may be ready closer to 40 minutes, while larger ones can take a full hour. The flesh should be tender enough to easily pierce with a fork.
Make it for a crowd:
This recipe uses just one squash, but it's easy to double or triple! Simply use 1 tablespoon each of butter and maple syrup per squash.
Don't waste the glaze:
The maple butter collects in the center of each squash half as it roasts. Spoon it over the flesh before serving for extra flavor.
Serving suggestion:
Each squash half makes a beautiful individual serving, or cut the halves into smaller portions for a holiday spread.