Roasted Acorn Squash is one the easiest and most rewarding ways to enjoy this often overlooked winter squash. Sweet and nutty, acorn squash easily accommodates a variety of flavor profiles. And while there are plenty of ways to cook acorn squash, from halved to sliced to stuffed, it really shines in this oven-roasted recipe with maple browned butter and fresh sage.
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Roasted acorn squash is one of my favorite seasonal sides. It’s great for weeknight dinners because it cooks quickly and there’s no need to peel it. (Three cheers for edible skin!)
The flavor profile of acorn squash is mild – a little sweet, a little nutty, but mostly neutral – so you’ll need to reach beyond olive oil, salt, and pepper to make it shine.
But that also means it’s an incredible “flavor canvas”, so there are endless ways to stuff, season, or sauce it to please a variety of palettes. Creamy roasted acorn squash soup is rich and lux, while sausage stuffed acorn squash is salty and savory.
On their own as side dishes, I’m partial to pairing winter squash with sweeter notes, like maple syrup, brown sugar, and warm spices. But I found roasted acorn squash with brown sugar a bit too cloying. If the “candied yam” vibe isn’t your thing either, I think you’ll agree that pairing it with with maple browned butter is the perfect balance of sweet and savory.
Buying Acorn Squash
The most common acorn squash you’ll find at commercial grocery stores is mostly green hued with spots of orange. You might also find white acorn squash! For this recipe I used golden acorn squash (aptly named for its uniformly orange coloring).
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 types of winter squash. Select squash that are 1-3 pounds, feel “heavy”, and have dull skin.
How to Cut Acorn Squash
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 cook it with 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. Lay the squash on a flat, even cutting board. Using a sharp chef’s knife, slice from top (stem end) to bottom (root end) along one of the grooves (for extra stability).
- Scoop. Use a melon baller to remove seeds and membranes. The sharper edge does a terrific job of scraping and scooping. If you don’t have a melon baller, you can also use a metal spoon.
- Slice. Lay the squash cut side down and cut into 1″ half-moon slices.
How to Make Roasted Acorn Squash
A sweet-and-savory combination of browned butter, maple syrup, salt, and fresh sage enhances the naturally sweet and nutty flavor of acorn squash. Oven roasting yields tender, caramelized flesh that practically melts in your mouth.
- Heat the oven to 400°F. Line a baking sheet with parchment paper, then arrange the sliced squash on the baking sheet in a single layer, leaving a little space between each piece.
- Melt two tablespoons of butter in a small saucepan over medium heat, whisking frequently.
- Once it 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 pot. The liquid should be golden brown, and the aroma will be very fragrant and nutty.
- Immediately transfer the browned butter to a measuring cup to stop cooking – it can go from browned to burnt quickly. Add the maple syrup and whisk to combine.
- Drizzle the maple browned butter over the squash, then rub it into the skin and flesh using your (clean) hands. Sprinkle with kosher 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.
- Sprinkle with fresh chopped sage, serve warm, and enjoy!
Essential Notes and Tips
- Pick a varietal. Acorn squash comes in a variety of colors, mostly commonly green and orange, but also white. Choose what’s ripe and available!
- Ensure freshness. Choose fresh acorn squash that are 1-3 pounds each. Ripe squash will feel heavy and have dull, blemish-free skin.
- Safety first! Nothing is more dangerous in a kitchen than a dull knife because it can easily slip. Use a sharp chef’s knife and a slip-free cutting board.
- Skip Peeling. Acorn squash skin is edible, but it’s also a pain to remove. Keep the skin intact for cooking – it’s easy enough to gently slice off after roasting if you don’t want to eat it.
- Need it faster? Try air fryer acorn squash!
Serving Suggestions
- Meatless Monday: pair with risotto or orzo pasta for a hearty vegetarian dinner.
- Sunday Dinner: pair with roasted chicken and mashed potatoes.
- Weeknight Meals: pair with quick-cooking mains like boneless chicken thighs or skirt steak and a simple starch, like steamed rice.
- Holiday Side: offer roasted acorn squash as part of your Thanksgiving or Christmas Dinner spread; we love offering a lighter option alongside heavier casseroles and richer sides.
Did you make this roasted acorn squash recipe? I’d love to know how it turned out! Leave a comment and a rating below, or share with your friends and fam!
Roasted Acorn Squash with Maple Browned Butter
Description
Ingredients
- 2 medium acorn squash, 1-3 pounds each
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt
- 1 tablespoon fresh chopped sage
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash the exterior of each squash (see Note 1), then dry thoroughly and place onto a cutting board. Slice each squash in half lengthwise, from top to bottom to create 2 halves. Use a melon baller or small spoon to scrape out the seeds and pulp. Place each halve cut-side down and cut into ½"-wide half-moon shapes. Arrange the slices in a single layer on the prepared baking sheet, leaving a bit of room in-between each piece; see Note 2.
- Make the maple browned butter. Place the butter in a small (1-2 quart) saucepan over medium heat. Heat until it melts, then foams, while whisking frequently.
- Continue heating over medium heat, whisking only occasionally, until brown specs form in the bottom of the pot, 3-4 minutes; see Note 3. The melted butter will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup or small bowl to stop the cooking process.
- Pour in the maple syrup and whisk until smooth.
- Drizzle the squash with the maple browned butter, then rub evenly into each piece using your (clean) hands or a pastry brush. Season each piece with the salt.
- Transfer the baking sheet to the oven and roast 20-25 minutes, flipping once halfway through, until the flesh is fork tender (see Note 4) and the skin is crispy. Remove from the oven and garnish with sage. Serve warm, right away, and enjoy!
Recipe Notes
- Note 1. Acorn squash is edible, but is also difficult to remove while raw. Keep the skin intact; if you choose not to eat the skin, it will gently peel away with a fork after roasting.
- Note 2. Don’t crowd the baking sheet; leave a bit of room in-between each piece so that the squash pieces roast, not steam.
- Note 3. Watch the browning process closely and do not leave the pot unattended; butter can go from from browned to burnt very quickly.
- Note 4. Acorn squash is properly roasted once you can insert the tines of a fork into a slice and meet little to no resistance.
Chocoviv
This looks delicious…