Roasted Acorn Squash Recipe
Roasted acorn squash brings warmth and sweetness to any meal, with rich notes of maple and butter balanced by a touch of sea salt. This simple yet flavorful side dish is perfect for cozy gatherings or as a comforting autumn treat.
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Servings: 6
Ingredients
- 3 tablespoons unsalted butter cut into small cubes
- 3 acorn squash halved through the stem, seeds removed, and unpeeled
- 3 tablespoons pure maple syrup plus additional for serving
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt like Maldon, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the acorn squash halves, cut side facing up, on a baking sheet. Into the hollow of each squash half, place 1/2 tablespoon of butter and 1/2 tablespoon of maple syrup. Brush the exposed flesh with olive oil, then season generously with 3 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
- Roast in the oven for 40 to 60 minutes, or until the squash is tender when pierced with a knife; the exact time will depend on the squash’s size.
- Transfer the roasted squash to a serving platter. If the halves are too large for individual servings, slice each one in half again through the stem. Lightly drizzle with extra maple syrup and finish with a sprinkle of flaked sea salt. Serve warm.
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