Roasted acorn squash is one the easiest and most rewarding seasonal side dishes you can make. Buttery but mild acorn squash easily accommodates a variety of flavor profiles, and it really shines in this recipe tossed with a sweet-and-savory combination of maple browned butter, sea salt, and fresh sage. Naturally gluten free, vegetarian, and vegan-friendly, Roasted Acorn Squash with Maple Browned Butter is perfect as a weeknight side dish, the star of a vegetarian dinner, or as an addition to your Thanksgiving spread.
Roasted acorn squash is one of my favorite seasonal side dish recipes. It roasts quickly, so it’s perfect for weeknight cooking, and the skin is edible, so no peeling involved!
The flavor profile of acorn squash is mild, so you’ll need to reach beyond olive oil, salt, and pepper to make it shine. Browned butter, maple syrup, and fresh sage are my go-to combination for a sweet-and-savory finish that is the very definition of homemade gourmet.
How to Cut Acorn Squash
You don’t need the odds to be ever in your favor to slice up a few of these seasonal nuggets. Preparing this oddly shaped winter squash might seem intimidating but, pinky promise, it’s actually pretty easy. A combination of a sharp knife, melon baller, and a healthy dose of moxie will get the job done.
First things first – wash that squash! Acorn squash skin is edible (and delicious), which means you’ll keep the skin intact. Run the squash under warm water and remove any residual dirt or grime with your fingers. Dry thoroughly with a paper or kitchen towel – slippery squash skin is dangerous when paired with a sharp knife.
- Cut squash in half. Lay the squash onto your cutting board. Using a sharp chef’s knife, slice from top (stem end) to bottom (root end) along one of the grooves for stability.
- Remove seeds and membranes. I like to remove the stems and membranes from winter squash using a melon baller. The sharper edge does a terrific job of scraping and scooping, so the process is a breeze. If you don’t have a melon baller, you can also use a large spoon.
- Slice the squash. Lay the squash half cut side down on your cutting board. Slice into 1″ half-moon shapes widthwise.
Acorn Squash Varieties
The most common form of acorn squash you’ll find at most grocery stores is mostly green hued with spots of orange. You might also find white acorn squash! For these images I used golden acorn squash (aptly named for its uniformly orange coloring) from my local co-op, which aren’t common in chain stores, but equally tasty.
Feel free to use any variety of acorn squash you can get your hands on. Fresh is best, since acorn squash is one of the most perishable winter squash types.
How to Make Maple Browned Butter
This simple maple browned butter is a heavenly flavor pairing with roasted acorn squash. The preparation is simple, and the results are nearly gourmet – that’s my kinda home cooking!
- Place two tablespoons of butter into a small (1-2 quart) pot over medium heat. Cook over medium heat, whisking frequently, until the butter melts.
- Once the butter melts, stop whisking, but watch the butter closely – as it cooks, the butter will foam, and then brown specs will form on the bottom of the pan – see the image on the right. The liquid portion of the butter should be golden brown, and the aroma will be very fragrant and nutty.
- Immediately transfer the browned butter to a measuring cup to stop the cooking process – it can go from browned to burnt quickly. Add the maple syrup and whisk to combine.
How to Make Roasted Acorn Squash with Maple Browned Butter
A sweet-and-savory combination of maple browned butter, sea salt, and fresh sage makes roasted acorn squash shine. When purchasing, select squash that are 1-3 pounds, feel “heavy”, and have dull (unwaxed) skin. Wash the squash thoroughly before cooking, as the skin is edible (and delicious).
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Arrange the squash slices on the baking sheet in a single layer, leaving a bit of space in-between each piece.
- Drizzle the maple browned butter onto the squash, then rub it into the squash pieces using your (clean) hands.
- Sprinkle the squash with sea salt, then transfer to the oven.
- Roast 20-25 minutes, flipping the slices once halfway through. The squash is done when the flesh is fork tender (literally, stick a fork it in to test) and the skin is crispy and starting to brown.
- Remove the squash from the oven and dust with fresh chopped sage.
Roasted acorn squash is packed with fiber, Vitamin A, and Vitamin C – which means it makes a heck of a nutritional contribution to a delightful vegetarian dinner!
I like to pair roasted acorn squash with risotto for Meatless Monday’s or with roasted chicken and rice for Sunday dinner. It’s a terrific option for your Thanksgiving spread too.
More Healthy Winter Squash Recipes
- Roasted Delicata Squash Salad with Creamy Maple Dressing
- Sausage and Veggie Stuffed Acorn Squash
- White Bean Ragout with Butternut Squash
- Baked Butternut Squash and Sweet Potato Fritters
- Honeynut Squash Rice Pilaf
- Butternut Squash Galette with Caramelized Onions
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Roasted Acorn Squash with Maple Browned Butter
Print Recipe Rate This Recipe Pin RecipeRecommended Equipment
- 1-2 Quart Pot
Ingredients
- 2 medium acorn squash 1-3 pounds each
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1 tsp sea or kosher salt
- 1 tbsp fresh chopped sage
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine. Set aside to cool slightly while you cut the squash.
- Prepare the acorn squash. Halve, then scoop out the seeds. Lay the squash cut side down and slice into 1” half moons. Arrange the acorn squash slices onto the prepared baking sheet in a single layer. Drizzle the squash with the maple browned butter, then rub evenly into each piece using your clean hands. Sprinkle with sea salt.
- Transfer the baking sheet to the oven and roast 20-25 minutes, flipping once halfway through, until the flesh is fork tender and the skin is crispy. Remove from the oven and sprinkle with sage. Serve immediately.
Notes
- Wash the squash before slicing, as the skin is edible.
- Watch the browned butter carefully, as it can go from browned to burnt quickly.
Chocoviv says
This looks delicious…