Maple Roasted Acorn Squash

Maple Roasted Acorn Squash

Caramelized edges and tender flesh meet in this simple, buttery squash side.

Total 45 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Acorn squash halves are sliced into wedges and roasted until the edges caramelize, then brushed with a maple butter glaze that deepens their natural sweetness. A pinch of cinnamon and salt rounds out the flavor, making this a straightforward side for autumn and winter dinners. It pairs well with roasted meats or a holiday table spread.

Ingredients

  • 2 acorn squash, halved, seeded, and cut into 1-inch wedges
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Arrange the squash wedges in a single layer on the baking sheet.

  3. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, salt, and pepper.

  4. Brush both sides of the squash wedges generously with the maple butter mixture.

  5. Roast the squash in the preheated oven for 20 minutes.

  6. Flip the wedges, brush with any remaining glaze, and roast until fork-tender and caramelized at the edges, 15 to 20 more minutes.

  7. Transfer to a serving platter, sprinkle with chopped parsley, and serve warm.

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    Maple Roasted Acorn Squash

    Acorn squash halves are sliced into wedges and roasted until the edges caramelize, then brushed with a maple butter glaze that deepens their natural sweetness. A pinch of cinnamon and salt rounds out the flavor, making this a straightforward side for autumn and winter dinners. It pairs well with roasted meats or a holiday table spread.

    45 min 4 servings 165 cal

    Ingredients

    • 2 acorn squash, halved, seeded, and cut into 1-inch wedges
    • 3 tablespoons unsalted butter, melted
    • 3 tablespoons maple syrup
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. 2

      Arrange the squash wedges in a single layer on the baking sheet.

    3. 3

      In a small bowl, whisk together the melted butter, maple syrup, cinnamon, salt, and pepper.

    4. 4

      Brush both sides of the squash wedges generously with the maple butter mixture.

    5. 5

      Roast the squash in the preheated oven for 20 minutes.

    6. 6

      Flip the wedges, brush with any remaining glaze, and roast until fork-tender and caramelized at the edges, 15 to 20 more minutes.

    7. 7

      Transfer to a serving platter, sprinkle with chopped parsley, and serve warm.