Roasted Acorn Squash Recipe
Roasted acorn squash is a cozy autumnal delight, perfect for cool weather gatherings or as a comforting addition to any meal. The natural sweetness of the squash is enhanced with a touch of pure maple syrup and buttery richness, balanced by a sprinkle of sea salt and pepper.
Ingredients and Preparation Essentials
This recipe brings together a few simple yet flavorful ingredients: acorn squash, maple syrup, butter, olive oil, and seasonings. Each element adds something special—maple syrup infuses sweetness, butter enriches, olive oil aids in caramelization, and a sprinkle of sea salt completes the dish with a touch of savor.
When selecting acorn squash, look for firm, evenly colored ones with a deep green hue. A ripe acorn squash feels heavy for its size. To prepare, halve each squash through the stem and scoop out the seeds. Leaving the peel intact allows the squash to hold its shape during roasting, creating a beautiful presentation.
Step-by-Step Instructions for Perfectly Roasted Acorn Squash
Preparing the Squash for Roasting
Begin by placing a small cube of butter and a drizzle of maple syrup in the hollow of each squash half. This creates a delightful pool of sweetness as the squash roasts. Brush the cut surfaces with olive oil to encourage a golden, caramelized exterior.
Seasoning and Roasting
Generously season the squash with kosher salt and freshly ground black pepper. Roasting at 350°F brings out the squash’s natural flavors. Check for doneness by piercing the flesh with a knife; the squash should be tender but not mushy.
Finishing Touches and Presentation
Once the squash is perfectly roasted, transfer it to a serving platter. For smaller portions, slice each half again through the stem. Add a final drizzle of maple syrup and sprinkle with flaked sea salt to enhance the presentation and taste.
Recipe Tips
Achieving Perfect Tenderness:
Ensure the squash is tender but retains its shape by monitoring the roasting time.
Balancing Sweetness and Savory Notes:
Adjust the maple syrup and salt to achieve a balance that suits your palate.
Choosing the Right Salt:
Flaked sea salt adds a delicate crunch and finishing touch. If unavailable, use a light sprinkle of regular sea salt.
What to Serve With This Recipe
Ideal Pairings
Pair roasted acorn squash with roasted meats like chicken, pork tenderloin, or glazed ham for a hearty meal. Serve alongside grains such as wild rice or quinoa, or a crisp leafy salad to complete the menu.
Creative Presentation Ideas
For a festive touch, garnish the squash with fresh rosemary or thyme sprigs. Serve individually in small bowls or arrange on a platter with autumn-themed garnishes for a holiday-worthy presentation.
Frequently Asked Questions
Can I Use Other Types of Squash?
Yes, similar squash varieties like butternut or kabocha work well. Adjust roasting time as needed.
How Do I Know When the Squash is Done?
The squash is ready when it’s tender and easily pierced with a knife.
Can I Make This Dish Ahead of Time?
Prepare in advance, and reheat gently to preserve flavor and texture.
Is There a Substitute for Maple Syrup?
Honey or agave syrup can be used, adding a unique flavor twist.
What’s the Best Way to Store Leftovers?
Keep in an airtight container in the fridge and reheat for best results.
Customizing for Special Occasions
Flavor Variations and Festive Additions
Add a sprinkle of cinnamon or nutmeg for a warm, seasonal twist. For extra sweetness, top with candied pecans or a dusting of brown sugar.
Creative Serving Ideas for Gatherings
Cut the roasted squash into smaller pieces for easy serving. Arrange on a Thanksgiving spread, surrounded by other seasonal vegetables and dishes for a stunning autumnal feast.
This roasted acorn squash recipe is an easy yet satisfying addition to any table. With its rich, comforting flavors and inviting presentation, it’s sure to be a crowd-pleaser, whether enjoyed as part of a festive meal or a cozy weeknight dinner.
Ingredients
3 tablespoons unsalted butter, cut into small cubes
3 acorn squash, halved through the stem, seeds removed, and unpeeled
3 tablespoons pure maple syrup, plus additional for serving
Olive oil
Kosher salt
Freshly ground black pepper
Flaked sea salt, like Maldon, for garnish
Instructions
Preheat your oven to 350°F (175°C).
Arrange the acorn squash halves, cut side facing up, on a baking sheet. Into the hollow of each squash half, place 1/2 tablespoon of butter and 1/2 tablespoon of maple syrup. Brush the exposed flesh with olive oil, then season generously with 3 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
Roast in the oven for 40 to 60 minutes, or until the squash is tender when pierced with a knife; the exact time will depend on the squash’s size.
Transfer the roasted squash to a serving platter. If the halves are too large for individual servings, slice each one in half again through the stem. Lightly drizzle with extra maple syrup and finish with a sprinkle of flaked sea salt. Serve warm.
Roasted Acorn Squash Recipe
Ingredients
- 3 tablespoons unsalted butter cut into small cubes
- 3 acorn squash halved through the stem, seeds removed, and unpeeled
- 3 tablespoons pure maple syrup plus additional for serving
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt like Maldon, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the acorn squash halves, cut side facing up, on a baking sheet. Into the hollow of each squash half, place 1/2 tablespoon of butter and 1/2 tablespoon of maple syrup. Brush the exposed flesh with olive oil, then season generously with 3 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
- Roast in the oven for 40 to 60 minutes, or until the squash is tender when pierced with a knife; the exact time will depend on the squash’s size.
- Transfer the roasted squash to a serving platter. If the halves are too large for individual servings, slice each one in half again through the stem. Lightly drizzle with extra maple syrup and finish with a sprinkle of flaked sea salt. Serve warm.