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Roasted acorn squash halves Recipe

American · Side dish · 55 min total

This simple recipe brings out the natural sweetness of acorn squash with a touch of maple syrup and butter, creating a tender and flavorful side dish perfect for fall.

Ingredients

• 2 medium acorn squash
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
3. In a small bowl, mix melted butter, maple syrup, salt, pepper, and cinnamon.
4. Brush the cut sides and cavities of the squash halves with the butter mixture.
5. Place squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-45 minutes, until tender when pierced with a fork. For extra caramelization, flip cut-side up during the last 10 minutes.
7. Serve warm, drizzled with any remaining pan juices.

Tips

• For a savory twist, omit maple syrup and cinnamon, and add a pinch of cayenne or smoked paprika.
• Leftover roasted squash can be scooped out and mashed for soups or purees.
• If you prefer a softer texture, cover the baking sheet with foil for the first 30 minutes.

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