Roasted Acorn Squash
Roasted Acorn Squash is a simple, rich, vegetable side, warm with autumnal flavors yet perfectly delicious any time of year. Serve as an elegant accompaniment to your Thanksgiving or Christmas menu or prepare whenever the sweet, buttery flavor of Roasted Acorn Squash will be enjoyed.
Most Requested Side – Roasted Acorn Squash
When I was a child I loved acorn squash. My mom roasted and sweetened the squash with maple syrup and/or brown sugar and it felt like a rich treat. Fast forward to today – I make a similarly sweet roasted squash in my kitchen, reminiscent of my mother’s. Yet it’s my son personally requesting it. How fun is that!?
Stellar Squash!
Acorn squash is a winter squash. Winter squashes grow longer on the vine before they are harvested. The extra growing time gives them their hard exterior. This outer tough skin allows for a longer storage life and winter season consumption. You can store acorn squash and other winter squashes for up to three months, sometimes longer. Store in a cool and dry environment and these squashes last longer.
Magical Micros
Acorn Squash boasts a healthy dose of micronutrients in each serving (about 1 cup diced squash).
Vitamin A – contributes to eye health. Your body uses Vitamin A to lubricate and nourish the eyes.
Beta Carotene – protects the body against cell damage. The
Vitamin C – boosts immunity
Cutting your Acorn Squash
The hardest part of preparing Roasted Acorn Squash is cutting it. Acorn Squash has a hard exterior and a ridged, round shape that makes slicing it a tougher job than most other vegetables. I have found I am most comfortable cutting into the tough skin of a squash using a serrated bread knife. I find a sharp chef’s knife hard to handle when cutting acorn squash. This is a personal preference. Trial and error will help you decide the best fit for you.
Once Halved
Once the squash has been cut in half, use a spoon to scrape out the pulp and seeds from the squash and discard.
Lay each half, flat side down on a cutting board and then once again, carefully with your knife, slice the squash vertically into slices. I find each half can yield 4 or 5 slices.
Prepare the Baking Dish and Glaze
Line a baking dish with a silicone mat or parchment paper to make for easier clean up. Place the slices of squash on the prepared baking dish. Preheat the Oven to 400 degrees F.
Prepare the Glaze for the Roasted Acorn Squash
This glaze can be prepared in the microwave or on the stovetop. If in the microwave, ensure you are using a microwave safe bowl. If on the stovetop, a small sauce pan over medium-low heat will suffice.
Combine 3 tbsp butter, 3 tbsp pure maple syrup, 1 1/2tsp cinnamon, 1 tbsp brown sugar, 1/4 tsp sea salt. Stir to combine. Melt in the microwave in 10 second increments or cook in a small sauce pan over medium-low heat until melted and a thick yet smooth glaze consistency is achieved.
Using a pastry brush, brush the melted mixture all over the prepared squash.
Roast in a 400 degree F oven for 20 minutes. Then flip each slice and bake for another 15 minutes until tender and caramelized. * If you can stand the slices up on the tough skin, you will not need to flip halfway through. Just continue roasting for a total of 35 minutes.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Roasted Acorn Squash
Equipment
- 1 Chef's Knife or Serrated Bread Knife
- 1 Large Cutting Board
- 1 Microwave Safe Bowl or small sauce pan
- 1 Baking Sheet
- 1 Pastry Brush
- 1 Silicone Mat or parchment paper
Ingredients
- 1 Acorn Squash
- 3 tbsp Butter
- 3 tbsp Pure Maple Syrup
- 1½ tsp Cinnamon
- 1 tbsp Brown Sugar
- ¼ tsp Sea Salt
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat. Wash and dry your squash.
- Using a comfortable knife (I prefer a serrated bread knife, but a sharp chef's knife may be suitable for you) place the squash on a cutting board and carefully cut down the length of the squash. Then, using a spoon remove the seeds and pulp from the inside of the squash and discard.
- Placing the cut side down of each half flat onto a cutting board, cut the squash into slices. Squash will typically yield 4 or 5 slices per half.
- Melt the remaining ingredients in a sauce pan over medium-low heat or microwave safe bowl until a glaze-like consistency is achieved (if microwaving, melt and stir in 10 second increments until desired consistency is achieved).
- Brush glaze all over the squash using a pastry brush.
- Place baking sheet into a preheated oven and roast for 20 minutes. Remove from oven and flip slices over and roast for another 15 minutes until tender and caramelized. *please note that if you can stand the squash up on the edges there is no need to flip mid baking process. Simply roast for a total of 35 minutes. Enjoy!
