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Roasted Acorn Squash

Baked Acorn Squash
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5 from 2 reviews

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

Ingredients

Scale

For the squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1/2 to 3/4 teaspoon kosher salt
  • Fresh ground black pepper

For serving

  • 3 tablespoons salted butter (or vegan butter)
  • 1 tablespoon maple syrup
  • 1/4 cup chopped pecans
  • Sea salt, to garnish

Instructions

  1. Preheat the oven to 450°F. 
  2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
  3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
  4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
  5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt. Store leftover roasted squash refrigerated for up to 4 days.

Notes

To reheat, place the squash cut-side up on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

Find it online: https://www.acouplecooks.com/roasted-acorn-squash/