Maple Butter Roasted Acorn Squash
This maple butter roasted acorn squash is perfect for the holidays or as a delicious weeknight side. It’s made from a few simple ingredients that you probably already have on hand. Roasted to perfection in about one hour, your entire family will love this recipe. If you give it a try, be sure to let me know what you think.
If you haven’t tried acorn squash before, please know that it is safe to eat the skin. In fact, the skin is loaded with fiber and can aid in healthy digestion. The taste is subtly sweet, nutty and mild. Perfect for roasting, this fall / winter squash is a must-try.
Ingredients Needed for Maple Butter Roasted Acorn Squash
Acorn Squash – For this recipe, I used two acorn squash. Be sure to carefully cut them in half and remove the seeds. Carefully, score or cut uniform slits on the inside of the squash. This will allow maple butter to seep into the squash as it cooks. Lightly spray a baking tray with sides with non-stick cooking spray. You can also use a shallow 9×13 inch baking dish. Place the acorn squash on the tray before adding the maple butter, seasoning and walnuts.
Maple Butter – Combine unsalted butter and maple syrup in a small saucepan. Once melted, spoon it evenly across all four halves. Make sure to brush it on the lip of the squash as well.
Spice – You can season the squash with pumpkin pie spice, cinnamon, nutmeg or any fall spices you enjoy most. For this recipe, I used pumpkin spice and it tasted amazing.
Nuts – Add 3-4 nuts to the center of each squash. I used walnuts but pecans would work well too.
How to Make Maple Butter Roasted Acorn Squash
Preheat the oven to 400 degrees.
Spray a rimmed baking tray with non-stick cooking spray. Set it aside.
Carefully cut both acorn squash in half and remove the seeds with a spoon.
Score the inside of the squash using a paring knife. You want the squash to look like a uniform grid on the inside. This allows butter to seep into the squash as it bakes.
In a small saucepan, over medium heat, lightly simmer unsalted butter and maple syrup together. Once melted and warmed through, evenly spoon the mixture across all four halves.
Season the squash with a pinch of pumpkin pie spice and salt.
Then, add 3-4 walnuts or pecans to the center of the squash.
Roast for 1 hour or until fork tender. Serve hot and enjoy!
Storage
Store leftover squash in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Maple Butter Roasted Acorn Squash
Ingredients
- 2 acorn squash, halved, seeded and scored
- ¼ cup unsalted butter
- ¼ cup maple syrup
- pumpkin pie spice, to taste
- salt, to taste
- 12 walnuts, roughly chopped or whole
Equipment
- 1 rimmed baking tray
- 1 small saucepan
Instructions
- Preheat the oven to 400 degrees.
- Spray a rimmed baking tray with non-stick cooking spray. Set it aside.
- Carefully cut both acorn squash in half and remove the seeds with a spoon.
- Score the inside of the squash using a paring knife. You want the squash to look like a uniform grid on the inside. This allows butter to seep into the squash as it bakes.
- In a small saucepan, over medium heat, lightly simmer unsalted butter and maple syrup together. Once melted and warmed through, evenly spoon the mixture across all four halves.
- Season the squash with a pinch of pumpkin pie spice and salt.
- Then, add 3-4 walnuts or pecans to the center of the squash.
- Roast for 1 hour or until fork tender. Serve hot and enjoy!
2 Comments on “Maple Butter Roasted Acorn Squash”
We just had this as a side to pot roast and it was so delicious! I will be making it all season.
This was amazing. We ate the whole acorn squash with leftover turkey. So good, we will definitely make this again. I want to try it with pecans because I think they would be great.