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This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.
Why we love this recipe
The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. The nutty, toasty smell is unbelievable.
Swirl in a little maple syrup to that brown butter garnish with chopped pecans, and it makes the sweet, tender squash taste absolutely irresistible! Alex and I have eaten lots of roasted acorn squash, but this is the way we’ll be making it every time. (We took one bite and said, wow!) Here’s how to bake acorn squash and our notes on making it into an easy side dish.
Selecting squash for roasted acorn squash
The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:
- Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
- Gently check the skin. It should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
- Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.
How to bake acorn squash
Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:
- Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
- Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
- Roast for 40 minutes total at 450°F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Add a brown butter maple drizzle (optional)
You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:
- Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
- Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).
Ways to serve roasted acorn squash
Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:
- With chicken like Pan Seared Chicken, Parmesan Crusted Chicken, or Creamy Garlic Chicken.
- With fall dinners like Vegetarian Meatloaf or Vegetarian Meatballs and Gravy.
- With salmon like Baked Salmon, Pecan Crusted Salmon or Brown Sugar Salmon.
- With seafood like Baked Cod or Grilled Halibut.
- With vegetarian dishes like Crispy Tofu or Eggplant Lasagna.
- Make it into a main dish like Stuffed Acorn Squash.
More acorn squash recipes
This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:
- Go for Stuffed Acorn Squash
- Try Acorn Squash Soup
- Make Acorn Squash Salad with Farro
- Opt for Instant Pot Acorn Squash
Dietary notes
This roasted acorn squash recipe is vegetarian and gluten-free.
Frequently asked questions
Acorn squash can be a little tricky to cut due to its tough skin. Start by cutting off the stem, then microwave the squash for a few minutes to soften it slightly. This will make it easier to cut in half lengthwise. Use a sharp knife to carefully slice through the squash, then scoop out the seeds and stringy fibers.
Roasted acorn squash can be enjoyed as a simple side dish or used as a base for more complex recipes. Try stuffing it with quinoa, wild rice, or sausage, or drizzle it with maple syrup or honey for a sweet treat. You can also add it to salads, soups, or stews for added flavor and nutrition.
Yes, you can roast acorn squash ahead of time and reheat it before serving. Store the cooked squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the squash cut-side up on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Roasted Acorn Squash
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 1x
Description
This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.
Ingredients
For the squash
- 2 acorn squash
- 1 tablespoon olive oil
- 1/2 to 3/4 teaspoon kosher salt
- Fresh ground black pepper
For serving
- 3 tablespoons salted butter (or vegan butter)
- 1 tablespoon maple syrup
- ¼ cup chopped pecans
- Sea salt, to garnish
Instructions
- Preheat the oven to 450°F.
- Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters.
- Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
- Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
- To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt. Store leftover roasted squash refrigerated for up to 4 days.
Notes
To reheat, place the squash cut-side up on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
- Category: Side dish
- Method: Baked
- Cuisine: Fall
- Diet: Vegetarian
looks delicious
Let us know if you have any questions!