Posted November 7, 2023 by: Admin #Kitchen

Acorn Squash roasted with a luscious blend of butter, maple syrup, and a touch of cinnamon is the ultimate comfort food during the cooler months. This dish exudes all the warm and inviting vibes of autumn.

This sweet and savory side dish is simply irresistible. Roasted Acorn Squash can easily grace a weeknight dinner alongside Roast Chicken or take center stage on a holiday table next to a Juicy Roast Turkey.

We’re avid fans of all things squash, from Spaghetti Squash to Butternut Squash, and let’s not forget the pumpkin. If you have a penchant for squash recipes, this Roasted Acorn Squash is an absolute must-try!

Roasted Acorn Squash Recipe

If you’ve never ventured into the world of Acorn Squash, this recipe is a fantastic introduction – you’ll fall in love instantly! I was pleasantly surprised to see how much both of my kids adored it. It seems impossible to resist the allure of maple syrup and butter.

What is an Acorn Squash?

Acorn squash gets its name from its resemblance to an acorn, featuring grooves or ridges running from the tip to the stem. Like pumpkins, it boasts a tough skin that can be quite challenging to cut through, so make sure to go through our helpful tips below before you get started. Most acorn squash varieties sport a dark green exterior but can exhibit a range of colors from orange to yellow. Inside, you’ll find pale yellow flesh.

Pro Tip: When selecting a squash, opt for one that feels heavy for its size and has smooth skin without any soft spots. Similar to a watermelon, a green acorn squash should ideally have a deep orange spot where it touched the ground, indicating it was picked at the perfect time.

Ingredients

The ingredients needed for this delightful dish are quite simple and can typically be found in your refrigerator or pantry.

• Acorn Squash – You’ll need 1 squash to serve 2 people (see our tips below for buying the perfect squash).
• Olive oil – Opt for extra light olive oil for a milder flavor when brushing the squash.
• Unsalted Butter – While 1 tablespoon per squash half may seem generous, you’ll appreciate it once you take that first bite. Butter truly enhances the dish.
• Maple Syrup – Use real maple syrup for that authentic taste, and you might want extra for serving.
• Cinnamon – Ground cinnamon imparts lovely fall flavor notes.
• Fine Sea Salt – Add 1/2 teaspoon of salt before roasting and more to taste if needed after.

How to Cut an Acorn Squash

• Use a towel – Place the squash on a towel on a cutting board to provide stability.
• Cut into the Side – Insert the knife’s tip deep into the side of the squash, then cut through to the tip.
• Stand the squash up – Position the squash on the stem side and cut all the way through from the tip to the stem.
• Scrape the seeds – Utilize a spoon to scoop out the seeds and strings from the center.

How to Roast an Acorn Squash

• Arrange the Squash cut-side-up on a parchment-lined, rimmed baking sheet.
• Brush with oil – Lightly brush the inside of the squash with olive oil.
• Add Toppings – Place a pat of butter in each squash, sprinkle with salt and cinnamon, and drizzle with maple syrup.
• Roast the squash at 400˚F in the center of the oven for 45-60 minutes, depending on the size of the squash, until the flesh is tender and easily pierced with a knife.

Pro Tip: To enhance the flavor, after the squash has roasted for 30 minutes, brush the cut side of the squash with the accumulated juices from inside the squash.

Common Questions

Can I use acorn squash seeds?

Certainly! You can roast and savor acorn squash seeds, much like we did with our Roasted Pumpkin Seeds. They make a delightful and crunchy snack.

What does acorn squash taste like?

Acorn squash boasts a subtly sweet, buttery, and nutty flavor. It’s slightly milder in taste compared to butternut squash.

How to Store an Acorn Squash?

For optimal storage, keep your acorn squash in a cool, dry place at around 50-55 degrees Fahrenheit for up to 3 months. During the cooler months, a garage is an excellent choice. Avoid refrigerating it unless you plan to consume it within 1-2 weeks, as long refrigeration can affect its quality.

Can I double the recipe?

Absolutely! This recipe can be easily scaled up or down. Just make sure to use a baking sheet that accommodates all the squash with a little space in between them.

How to Serve Acorn Squash

Once the squash is out of the oven, drizzle on a bit more maple syrup before serving to enhance the natural sweetness of the squash. You can enjoy roasted squash in several ways:

• Out of the Shell – Score the flesh, being careful not to cut all the way through the skin, then use a fork to scoop out the flesh and savor every bite.
• Cut into wedges – Slice the halves in half again or even into smaller slices, arrange them on a platter, and drizzle with more maple syrup.
• Add to salad – Incorporate chunks of roasted acorn squash into a salad, as we did in our Roasted Sweet Potato Salad.

Make-Ahead

• To Refrigerate: Allow the roasted squash to cool to room temperature, then cover and store it in the refrigerator for 2-3 days. Reheat in the microwave or cover with foil and reheat in the oven at 400˚F until warmed through.
• Freezing: Acorn squash’s texture may degrade when frozen, but roasted acorn squash can be frozen. Scoop out the flesh and place it in an airtight, freezer-safe zip-top bag for up to 2 months. It’s a great option for making a delicious acorn squash soup later on.

We hope this Maple Roasted Acorn Squash becomes your new favorite Fall recipe! It’s as cozy and comforting as it looks, and every bite is a delight.

• Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.
• Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
• Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
• Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, I like to brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.
• To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.