Maple Butter Roasted Acorn Squash

5 from 2 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 rimmed baking tray
1 small saucepan

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

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!

Nutrition