Roasted 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
Scale
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
