Maple-Roasted Acorn Squash

Ready In

85 min

Prep

25 min

Cook

60 min

Servings

6 - 8

Embrace the perfect taste of autumn with this stunning Maple-Roasted Acorn Squash! This simple side dish transforms humble squash into a caramelized, melt-in-your-mouth treat. Each half is roasted with a rich, glossy mixture of pure maple syrup, brown sugar, and savory butter, infused with fragrant rosemary and thyme. Basting frequently creates a tender, golden-brown glaze that is simply irresistible. This dish is sweet comfort food at its best!

A metal baking sheet holds eight golden-yellow halves of acorn squash, roasted and filled with a brown maple glaze and herbs. Brown sugar, maple syrup, and rosemary are visible on a white marble board below.

Vegetable
Appetizers
Gluten-Free
Vegetarian
Pescetarian
Nut-Free
Peanut-Free

Ingredients

4 medium acorn squash
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup pure maple syrup
1/4 cup packed light brown sugar
1/4 cup unsalted butter (1/2 stick)
2 teaspoons chopped fresh rosemary and/or thyme

Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. On rimmed baking pan, place squash, cavity side up; sprinkle with salt and pepper. In small bowl, stir syrup, sugar, butter, rosemary and thyme; divide into squash cavities.
Add 1/4-inch water to pan; roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities. Makes 8 squash halves.