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Cozy Roasted Acorn Squash with Maple Brown Butter Glaze

cozy roasted acorn squash - featured image
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Tender roasted acorn squash wedges are glazed with a nutty maple brown butter sauce, finished with fresh thyme and toasted pecans. This easy, comforting side dish is perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 4–5 sprigs fresh thyme (for garnish)
  • 1/4 cup pecans or walnuts, chopped (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip using a sharp chef’s knife. Scoop out seeds and stringy bits.
  3. Cut each half into 3-4 wedges, about 1-inch thick at the widest part. Place on the prepared baking sheet in a single layer.
  4. Drizzle wedges with olive oil and sprinkle with a pinch of kosher salt. Toss gently to coat. Roast for 15 minutes.
  5. While squash roasts, make the glaze: Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter turns golden-amber with brown specks and smells nutty (about 3-4 minutes). Remove from heat immediately.
  6. Whisk maple syrup, brown sugar, cinnamon, cayenne, and 1/2 teaspoon kosher salt into the warm brown butter until smooth and glossy.
  7. After 15 minutes, remove squash from oven. Brush generously with the maple brown butter glaze, reserving about 1/4 of the glaze for later.
  8. Return to oven and roast for another 20-25 minutes, brushing with remaining glaze halfway through, until squash is tender and caramelized (fork slides in easily, edges browned).
  9. Remove from oven and let cool 2-3 minutes. Transfer to a serving platter. Sprinkle with fresh thyme leaves and chopped toasted pecans if using. Drizzle any remaining glaze from the pan over the top. Serve warm.

Notes

For extra caramelization, broil for the last 2 minutes, watching carefully to prevent burning. Brown butter can go from perfect to burnt in seconds—do not walk away. If glaze solidifies, warm gently before using. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes to restore crisp edges.

Nutrition

Keywords: roasted acorn squash, maple brown butter, fall side dish, Thanksgiving, vegetarian, gluten-free, easy squash recipe

Find it online: https://bitesienna.com/cozy-roasted-acorn-squash-with-maple-brown-butter-glaze/