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Creamy Maple Roasted Acorn Squash with Brown Butter

creamy maple roasted acorn squash with brown butter - featured image
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A comforting, five-ingredient side dish featuring tender roasted acorn squash drizzled with a rich, nutty brown butter and pure maple syrup sauce.

Ingredients

Scale
  • 2 medium acorn squash
  • 1/2 cup unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Optional: Toasted pecans or pumpkin seeds for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the acorn squash and cut each in half lengthwise. Scoop out seeds and pulp with a spoon.
  3. Drizzle cut sides with olive oil and sprinkle with kosher salt and black pepper. Rub to coat evenly.
  4. Place squash halves cut-side down on the baking sheet. Roast for 30-35 minutes until tender when pierced with a fork.
  5. While squash roasts, melt butter in a small saucepan over medium heat. Cook until foam subsides and milk solids turn amber and smell nutty (5-7 minutes). Remove from heat immediately.
  6. Whisk browned butter and maple syrup together in a small bowl until smooth.
  7. Remove squash from oven and flip halves cut-side up. Pour the brown butter mixture over the squash, pooling some in the center.
  8. Return to oven for 5 minutes to meld flavors.
  9. Let cool for a minute and serve warm, garnished with toasted nuts if desired.

Notes

Microwave squash for 1 minute before cutting to soften the skin for easier slicing. Do not skip flipping the squash after initial roasting to allow the sauce to soak in. Watch butter closely as it burns quickly; it should smell like hazelnuts. For dairy-free, use vegan butter or coconut oil.

Nutrition

Keywords: acorn squash, brown butter, maple syrup, roasted vegetables, fall recipes, holiday side dish, gluten-free, vegetarian

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