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Quick Roasted Acorn Squash with Easy Maple Butter Glaze

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A quick and easy side dish featuring tender roasted acorn squash wedges coated in a sweet and savory maple butter glaze. Perfect for busy weeknights or holiday gatherings, this recipe comes together in under 40 minutes with minimal prep.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: 1/4 teaspoon cinnamon
  • Optional: Pinch of cayenne pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
  2. Prepare the squash: Using a sharp chef’s knife, carefully cut the acorn squash in half from the stem end down through the tip. Use a large spoon to scoop out all the seeds and stringy pulp.
  3. Slice the squash: Place each half cut-side down on your cutting board. Slice each half into 1-inch (2.5 cm) thick half-moons. You should get about 6-8 wedges per half.
  4. Make the maple butter glaze: In a small bowl, whisk together the melted butter, maple syrup, salt, pepper, and cinnamon and cayenne if using.
  5. Toss the squash: Place the squash wedges on a parchment-lined baking sheet. Pour about half of the glaze over the squash and toss until evenly coated. Spread them out in a single layer.
  6. Roast the squash: Place the baking sheet in the preheated oven and roast for 20 minutes.
  7. Glaze again: Remove the baking sheet from the oven. Using a pastry brush, brush the remaining glaze over the tops of the squash wedges.
  8. Finish roasting: Return the baking sheet to the oven and roast for another 10-15 minutes, or until the squash is fork-tender and the edges are deeply caramelized.
  9. Serve immediately: Transfer the roasted squash to a serving platter. Spoon any extra glaze left on the pan over the top. Sprinkle with a little extra flaky sea salt if desired.

Notes

Don’t peel the acorn squash—the skin becomes tender and edible after roasting. For extra crispiness, flip the wedges halfway through the first roasting period. If the glaze starts to burn on the pan, transfer the squash to a clean platter and leave the burnt bits behind. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Freezing is not recommended.

Nutrition

Keywords: roasted acorn squash, maple butter glaze, quick side dish, easy squash recipe, fall side dish, weeknight dinner, vegetarian, gluten-free

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