Imagine a dish that transforms the humble acorn squash into a culinary masterpiece that'll make your taste buds dance with delight! This roasted acorn squash recipe isn't just another side dish—it's a golden, caramelized sensation that brings together the rich nuttiness of brown butter and the sweet warmth of maple syrup. Perfect for cozy fall dinners or impressing guests, this recipe turns a simple vegetable into a gourmet experience that's both elegant and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeds removed
- 4 tablespoons butter
- 1 tablespoon maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully cut each acorn squash in half lengthwise using a sharp knife. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each squash half.
- Place the squash halves cut-side up on the prepared baking sheet. If the squash halves are wobbly, you can slice a thin piece off the bottom to create a stable base.
- In a small saucepan, melt the butter over medium heat. Continue cooking the butter, stirring occasionally, until it turns a golden brown color and develops a nutty aroma, about 3-4 minutes. Watch carefully to prevent burning.
- Drizzle the brown butter evenly over the squash halves. Brush the butter to coat the entire cut surface of the squash.
- Sprinkle salt and freshly ground black pepper over the squash to season.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized and golden brown.
- Remove from the oven and drizzle maple syrup over the roasted squash halves.
- Let the squash cool for 5 minutes before serving. Serve warm as a side dish or light main course.
Tips
- Choose squash that feels heavy for its size and has a deep, matte color without soft spots.
- When making brown butter, watch carefully—it can quickly go from golden to burnt. Remove from heat the moment it turns amber and smells nutty.
- For even cooking, try to cut your squash halves as symmetrically as possible.
- Use a sharp, sturdy knife when cutting squash to ensure clean, safe cuts.
- If you want extra flavor, consider adding herbs like thyme or rosemary before roasting.
- For a more caramelized surface, you can briefly broil the squash for 2-3 minutes at the end of roasting.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain their crispy edges.
Nutrition Facts
Calories: 163kcal
Carbohydrates: 15g
Protein: 1g
Fat: g
Saturated Fat: 7g
Cholesterol: 75mg
