Roasted Acorn Squash with Maple Browned Butter Recipe
Roasted acorn squash slices roasted to tender, caramelized perfection, finished with maple browned butter and fresh sage for a cozy, autumnal side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash (1–3 pounds each)
Maple Browned Butter
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt
Herb
- 1 tablespoon fresh chopped sage
Instructions
- Prepare the oven and pan, Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Prepare the squash, Wash the exterior of each squash, dry thoroughly, cut each in half lengthwise, scoop out seeds and pulp, then slice each half into 1/2″-wide half-moon shapes. Place slices in a single layer on the prepared baking sheet with some space between pieces.
- Make the maple browned butter, In a small saucepan over medium heat, melt the butter and then foam, whisking frequently. Continue cooking until brown specs form on the bottom of the pan, about 3-4 minutes. Remove from heat to stop cooking, then pour into a measuring cup or small bowl.
- Finish the butter, Whisk in the maple syrup until smooth.
- Season and coat the squash, Drizzle the maple browned butter over the squash and toss or brush to coat evenly. Sprinkle with kosher salt to taste.
- Roast, Transfer the sheet to the oven and roast 20-25 minutes, flipping once halfway, until the flesh is fork-tender and the skins are crispy. Remove from oven and garnish with chopped sage.
- Serve, Serve warm right away and enjoy.
Notes
- Note 1: Scrub the squash well; the skins crisp up beautifully when roasted at high heat.
- Note 2: For extra caramelization, broil for 1-2 minutes at the end, watching closely to prevent burning.
- Note 3: If you prefer a dairy-free version, substitute butter with olive oil and use maple syrup to taste.
