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Kid-Approved Roasted Acorn Squash with Easy Maple Brown Butter Glaze

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This kid-approved roasted acorn squash with maple brown butter glaze is sweet enough to feel like a treat, but wholesome enough that you feel good serving it. The brown butter brings a deep, nutty richness that makes the maple syrup sing, and the squash gets all caramelized and tender.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch of salt
  • Fresh thyme or sage leaves (optional garnish)
  • Toasted pecans or walnuts (optional garnish)
  • Pomegranate seeds (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Carefully cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits.
  3. Slice each squash half into 1-inch thick wedges.
  4. Toss the squash wedges with olive oil, salt, and black pepper until evenly coated.
  5. Arrange the squash wedges in a single layer on the prepared baking sheet, ensuring they are not touching.
  6. Roast for 20 minutes.
  7. While the squash roasts, make the glaze: Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown with brown specks and smells nutty (about 3-4 minutes). Remove from heat immediately.
  8. Stir maple syrup, brown sugar, cinnamon, nutmeg, and a pinch of salt into the brown butter until combined.
  9. After 20 minutes, remove the baking sheet from the oven. Flip each wedge over and brush or drizzle half of the glaze over the squash.
  10. Return to the oven and roast for another 10-15 minutes, until the squash is tender and caramelized.
  11. Transfer to a serving platter, drizzle with remaining glaze, and garnish with fresh herbs and nuts if desired. Serve warm.

Notes

Don’t rush the browning butter—it can go from perfect to burnt in seconds. For easier cutting, microwave the whole squash for 2 minutes to soften slightly. Make extra glaze for drizzling on other dishes. Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Nutrition

Keywords: roasted acorn squash, maple brown butter, kid-friendly, fall recipe, Thanksgiving side, easy vegetable side dish

Find it online: https://cookluma.com/kid-approved-roasted-acorn-squash-with-easy-maple-brown-butter-glaze/