Roasted Acorn Squash with Maple Brown Butter

So, You Want to Roast Acorn Squash the Delicious Way?

Alright friend, let me tell you about the first time I made roasted acorn squash with maple brown butter. Truth is, it was pure chaos. I had a dull knife, maple syrup everywhere—even my cat got a lick of butter somehow (he wasn’t mad). But my kitchen smelled amazing—like you’d just walked into an autumn dream with the windows steamed up. If you love that whole cozy, caramelized thing, this recipe’s got your name in invisible marker all over it. The best part? Hardly any fancy stuff required, just a bit of patience and, honestly, a good sense of humor. Anyway, let’s dive in (cat not required but always encouraged).

Why I Keep Coming Back to This

I make this when I’m craving something sweet but don’t want to bake a whole pie. Or when my niece visits because she calls the roasted acorn squash boats “little edible canoes” (she’s six, go figure). My family goes a bit wild for this dish at Thanksgiving—my cousin once tried making it with honey instead of maple and, no shade, but it tasted like…bizarre medicine?

Anyway, if you like recipes that feel fancy but hardly are, and you appreciate a good bit of nutty brown butter, you’re in the right place. Oh, and there’s basically no fighting over leftovers (except that one time when I caught my sister packing up extra for lunch—crafty!).

Here’s What You’ll Need—But Feel Free to Improvise

• 1 medium acorn squash (sometimes I use two if they’re on the tinier side—no biggie)
• 2–3 tablespoons unsalted butter (I’ve tried salted in a pinch; honestly, it’s fine, just skip adding any extra salt)
• 2 tablespoons pure maple syrup (the real kind; if you use pancake syrup, it’s not the same, but I won’t tell)
• Big pinch of kosher salt (or sea salt; my gran swears by Maldon flakes, but who’s got £7 salt just lying around?)
• Black pepper—freshly ground if you’re in the mood
• Optional: A tiny pinch of cinnamon or nutmeg (I throw it in about half the time, mostly when I remember)
• Olive oil (just a splash, I eyeball it every single time)

How I Actually Do It (And Where I Usually Mess Up)

1. Preheat your oven. Crank it up to 400°F/200°C. This is where I usually start chopping and realize I forgot to do this, so maybe set a reminder?
2. Slice the acorn squash down the middle (stem to tip style). Scoop out the seeds. I have tried roasting the seeds like pumpkin seeds—honestly, not as snackable but worth a shot if you hate waste.
3. Cut your squash halves into thick crescent slices, about two inches wide. They look like little smiley mouths if you squint. Or don’t. You do you.
4. Toss the slices in a big bowl with a drizzle of olive oil, salt, and pepper. Onto a baking sheet they go! I line mine with parchment cause I hate cleanup, but a well-oiled pan works just as well.
5. Roast for about 20 minutes, flip the slices (they like to stick, but just convince them they’re moving for their own good). Then roast again for 15-20 minutes until they’re tender and caramel edges appear. I always burn at least one piece, so if that happens, congrats! You’re officially human.
6. Meanwhile, brown the butter: Toss butter in a small pan, let it melt and keep swirling. It’ll foam and then go a little nutty and golden (watch it like a hawk—burnt butter is actually horrible, learned this far too many times). Off the heat, whisk in the maple syrup and your cinnamon or nutmeg if you’re feeling autumnal.
7. Pour the warm, maple-y brown butter all over the squash as soon as it’s out of the oven. This is where I always sneak a slice. Dangerous but worth it. Toss to coat, pile onto a platter, and hey, don’t stress if it looks a bit of a mess. Rustic = charming, right?

Little Things I Figured Out

• Don’t bother peeling the squash. The skin softens enough that it’s totally edible (unless the squash is super old—then it might go a bit tough)
• Using a nonstick pan for browning the butter probably makes life easier, but I just use whatever’s clean, honestly
• Parchment paper is your pal, but in a pinch, foil or just a smidge more oil is fine

Experimenting (Some Hits and, Yes, Misses)

• I swapped maple syrup for agave once—not my fave, kinda bland, but it’s passable if it’s what you’ve got
• Add roasted pecans if you like crunch—learned that trick from Smitten Kitchen, who has loads of brilliant squash ideas
• I even tried a splash of orange juice in the brown butter. Wouldn’t really go there again—tasted a bit too much like breakfast

What You’ll Actually Need to Cook This (But If Not…)

• Decent baking sheet (if you only have a pizza pan, honestly, that’s worked for me more times than I’m proud of)
• Sharpish chef’s knife; if not, grab your heaviest one and go slow. Acorn squash is like the armored tank of vegetables; don’t lose a finger.
• Small skillet for browning butter—though I’ve actually just used a microwave bowl and zapped the butter, then stirred in the syrup for lazy nights. Not exactly gourmet, but it gets the job done.

Some helpful tech if you want to go down that rabbit hole: Serious Eats does a deep dive on perfect roasting if you’re into that sort of thing.

What to Do With Leftovers (If They Happen)

Keep any leftovers in a sealed container in the fridge—up to 3 days, the official story goes. Although, honestly, in my house it never lasts more than a day; my husband raids the fridge late at night and boom, the squash is history. If you do have extra, it’s oddly good on toast (swipe of goat cheese, squash on top, bit of black pepper).

Ideas for Eating—More Than Just a Side

I serve this as a side for pretty much anything, though especially with roast chicken or this one herby lentil salad I’m obsessed with right now. My friend Meg puts it over quinoa with feta (brilliant—and filling!). At Thanksgiving, it lives next to the mashed potatoes by family decree. I always save a couple slices and eat them cold for breakfast when no one’s watching, which sometimes tastes better the next day, or maybe I just like sneaking food.

Things I Learned the Hard Way (Pro Tips, Kinda)

• I once tried to speed up the roasting by cranking the oven; ended up with scorched edges and raw middles. Just wait it out, the slow roast gives you those caramel bits.
• Don’t cut the squash too thin; it shrinks in the oven and then you have sad, flat slices.
• If your brown butter smells weird, you’ve probably taken it a step too far. Just start again, and don’t wander off to check your phone. (Yes, I do that too.)

Your Questions (Real and Imagined)

Q: Can I prep this ahead?
Sort of! You can roast the squash a few hours before, then just re-warm and pour over extra brown butter before serving. But I think it’s best fresh out of the oven—just saying.

Q: What if I don’t have maple syrup?
Been there—it’s not the end of the world. Try honey or even brown sugar mixed with a splash of hot water. Or go savoury and just skip the sweetener (surprisingly tasty with fresh herbs!).

Q: Do kids actually eat this?
Weirdly, yes—well, mine does. Maybe it’s the whole hands-on eating thing? Or the sweetness; either way, it’s one vegetable I don’t have to sneak into pasta sauce.

Q: Is it weird to eat the skin?
Definitely not. Once roasted, the skin goes quite soft and, actually, is pretty nice (plus less mess on your plate).

Any other questions? Send ’em my way—well, maybe not by carrier pigeon, my postman wouldn’t love that.

★★★★★ 5.00 from 137 ratings

Roasted Acorn Squash with Maple Brown Butter

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

This Roasted Acorn Squash with Maple Brown Butter is a comforting and flavorful side dish. Tender slices of acorn squash are roasted to perfection, then drizzled with a rich maple brown butter sauce and finished with a touch of fresh herbs.

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Ingredients

• 2 medium acorn squash
• 3 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 tablespoon fresh thyme leaves (optional)

Instructions

1. 1
   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2
   Cut the acorn squash in half lengthwise, scoop out the seeds, and slice into 1/2-inch thick wedges.
3. 3
   In a large bowl, toss the squash slices with olive oil, sea salt, black pepper, and ground cinnamon until evenly coated.
4. 4
   Arrange squash slices in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway, until golden brown and tender.
5. 5
   While the squash roasts, melt the butter in a small saucepan over medium heat. Cook until bubbly and golden brown, about 3-4 minutes, stirring frequently. Remove from heat and stir in maple syrup.
6. 6
   Drizzle the maple brown butter over the roasted squash. Sprinkle with fresh thyme leaves if desired and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180cal

Protein: 2 gg

Fat: 7 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 31 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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