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+ servings
A roasted acorn squash half filled with melted maple butter on a white plate with a gold spoon scooping out a bite

Roasted Acorn Squash with Maple Butter

The best roasted acorn squash recipe: simple and easy with a delicious maple butter. Only 3 ingredients, a perfect healthy side dish with a vegan option.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Yield:2 servings

Ingredients

  • 1 piece medium acorn squash
  • 2 tablespoons butter divided, see note for vegan
  • 2 tablespoons maple syrup divided
  • 1 pinch salt

Instructions

  • Preheat oven to 425º Fahrenheit.
  • Prepare your acorn squash: carefully slice all the way down the middle of the acorn squash. Remove stem first if you have trouble. 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.
  • 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 and drizzle 1 tablespoon maple syrup in the cavity of each squash.
  • 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 the squash with the melted maple butter, then return to oven. When acorn squash is 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.

Notes

Note: To make vegan, substitute 2 tablespoons, divided, of vegan butter or coconut oil. I recommend Miyoko's Cultured European-Style Vegan Butter.

Nutrition

Serving Size: 2g | Calories: 241kcal | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 128mg | Potassium: 793mg | Total Carbs: 36g | Fiber: 3g | Sugar: 12g | Net Carbs: 33g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 2mg
Recipe By:Cheryl Malik