Roasted Acorn Squash with Honey, Cinnamon, and Butter Recipe
Introduction
Roasted acorn squash is a simple and delicious fall side dish, featuring tender, sweet flesh with warm cinnamon notes. This easy recipe brings out the natural sweetness of the squash, enhanced by butter and honey for a comforting treat.
Ingredients
- 2 small acorn squash (or 1 large, about 2 lbs)
- 1 teaspoon olive oil
- Salt and black pepper (to taste)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon honey
- ¼ teaspoon cinnamon
Instructions
- Step 1: Preheat the oven to 400°F. Line a baking pan with parchment paper.
- Step 2: Cut the acorn squash lengthwise and scoop out the pulp and seeds.
- Step 3: Brush the cut sides of the squash with olive oil and season with salt and black pepper. Place the squash face down in the baking dish and roast for 15 minutes.
- Step 4: While the squash is roasting, melt the butter, honey, and cinnamon together in a microwave-safe bowl.
- Step 5: Remove the squash from the oven and flip them over. Brush the cut sides with the butter mixture, then roast for another 15 minutes until tender and caramelized.
- Step 6: Garnish with fresh herbs if desired before serving.
Tips & Variations
- Try substituting maple syrup for honey for a deeper, woodsy sweetness.
- Add a pinch of nutmeg or ground ginger to the butter mixture for extra warm spice.
- Serve with a sprinkle of toasted pumpkin seeds for added crunch.
Storage
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain its softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of squash?
Yes, but cooking times may vary. Butternut or delicata squash can be roasted similarly, though acorn squash has a unique shape and sweetness that works well in this recipe.
Do I need to peel the acorn squash before roasting?
No, the skin is edible and softens during roasting, making it easier to scoop out the flesh. Leaving the peel on also helps hold the shape and adds texture.
PrintRoasted Acorn Squash with Honey, Cinnamon, and Butter Recipe
This Roasted Acorn Squash recipe offers a simple and delicious way to prepare acorn squash with a sweet and buttery glaze, enhanced by cinnamon and honey. Roasting brings out the natural sweetness and tender texture of the squash, making it a perfect side dish for fall and winter meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 small acorn squash (or 1 large, about 2 lbs)
Seasonings & Fats
- 1 teaspoon olive oil
- Salt and black pepper (to taste)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon honey
- ¼ teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Squash: Cut the acorn squash lengthwise through the stem. Use a spoon to scrape out and discard the pulp and seeds from the cavity.
- Season the Squash: Brush the cut sides of the squash with olive oil and sprinkle with salt and black pepper to taste. Place the squash cut side down on the baking dish.
- Initial Roast: Roast the squash in the oven for 15 minutes face down to start softening the flesh.
- Prepare Glaze: While the squash roasts, melt the unsalted butter in a microwave-safe bowl. Add honey and cinnamon to the melted butter and mix well until combined.
- Flip and Glaze: Remove the squash from the oven and carefully flip it cut side up. Brush the buttery honey mixture evenly over the squash halves.
- Final Roast: Return the squash to the oven and roast for an additional 15 minutes, until the flesh is tender and caramelized.
- Serve: Optionally, garnish the roasted acorn squash with fresh herbs like thyme or parsley before serving for added color and flavor.
Notes
- Choose smaller acorn squashes for faster roasting and sweeter flavor.
- Adjust the honey amount to taste if you prefer a sweeter or less sweet glaze.
- Ensure the squash is tender when pierced with a fork before removing from the oven.
- For a dairy-free option, substitute butter with coconut oil or a plant-based margarine.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: acorn squash, roasted acorn squash, fall side dish, roasted squash, gluten free side, vegetarian side
