Maple Roasted Acorn Squash
40aprons.com/roasted-acorn-squash-maple-butter/This is simply the best oven roasted acorn squash with sweet, delicious maple butter. So easy to do and makes the perfect fall recipe for dinner or holiday gatherings!
Recipe Makes (Approximate): servings
Ingredients
- 2 pieces of medium acorn squash
- 4 tablespoons butter (divided, see note for vegan)
- 4 tablespoons maple syrup (divided)
- 1-2 pinch of salt
Instructions
- Preheat oven to 425º F.
- Prepare your acorn squash: carefully slice 2 pieces all the way down the middle of each acorn squash. Remove stem first if you have trouble.
- You should have 4 halves. Once halved, slice a thin piece off the round bottom of each half. With a spoon, scoop out the seeds and membranes; discard or reserve to roast later. Cut butter into 1-tablespoon pats (for a total of 4 tablespoons).
- Place cut side up on a baking sheet and sprinkle with salt. Roast for 15 minutes then remove from oven and place a pat of butter in each half. Measure 1 tablespoon each of maple syrup and pour into the cavity of each half (4 tablespoons divided).
- Continue roasting another 25-35 minutes or until flesh is very soft and easily forced with a fork, basting every 10 minutes or so.
- To baste, pull out oven rack with baking sheet and, with a pastry brush, baste the top edge of each half of squash with the melted maple butter, then return to oven.
- When acorn squash pieces are roasted, the flesh is soft, and the surface is browned with a few dark brown spots, remove from oven, let stand a few minutes, and serve.
Recipe Notes
Make it Vegan: substitute 4 tablespoons, divided, of vegan butter or coconut oil. I recommend Miyoko's Cultured European-Style Vegan Butter.
Make it Paleo: Replace the butter with ghee or coconut oil. Use the same amount (4 tablespoons total). The maple syrup is already paleo-friendly.
Storage and Reheating: Store leftover roasted acorn squash covered in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for 10-15 minutes until warmed through, or microwave individual portions for 1-2 minutes. The texture is best when reheated in the oven.
Make Ahead: You can prep the squash (cut and scoop out seeds) up to 2 days ahead. Store the prepared halves covered in the refrigerator, then proceed with the recipe when ready to roast.
Nutrition Information (Approximate)
Calories: 155calProtein: 0.1gFat: 11gSaturated Fat: 7gTrans Fat: 0.5gCholesterol: 30mgSodium: 189mgPotassium: 50mgTotal Carbs: 14gFiber: 0.01gSugar: 12gNet Carbs: 14gVitamin A: 352IUVitamin C: 0.1mgCalcium: 25mgIron: 0.03mg
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