Name: Maple Roasted Acorn Squash
Prep time: 5 min
Cook time: 50 min
Ingredients: 2 tbsp Unsalted Butter; 1 1/2 tbsp Maple Syrup; 2 tbsp Brown Sugar; 1/2 tsp Salt; 1/2 tsp Cinnamon

If you’ve never had Roasted Acorn Squash, now is the time! This Maple Roasted Acorn Squash is brushed with butter, cinnamon, brown sugar and maple syrup. It’s roasted in the oven and the glaze caramelizes for a soft, buttery dish that is just loaded with Fall flavors.

Comfort Food

As the colder weather approaches, we start bringing out our serious comfort food recipes. From Butternut Squash Soup to Smothered Potatoes and Sausage, we tend to crave those dishes that seem to warm us up from the inside out. We have no shortage of these recipes here at Bubba Pie.
But one of the most comforting Fall and Winter ingredients is Squash. And I was surprised when I saw that we only had that one recipe for Butternut Squash Soup on this website. So, I thought I’d post another one on here: Roasted Acorn Squash.

Butternut Vs Acorn Squash

So, what is the difference between a Butternut and an Acorn Squash. Well, first of all, the look extremely different. There is no way you’d mix these two up. Butternut is long, yellowish and bulged one end. The Acorn looks like, well, I long Acorn. It’s usually green with some yellow spots on it.

They both tasted great roasted. With the Butternut, it’s a larger vegetable and you’ll get more meat from it. Butternut is also “smoother”, so it works great in soups, etc. You can even sub it for Pumpkin in a Pumpkin Pie!

The Acorn Squash is smaller and has a more stringy texture, making it harder to put in soups. Acorn Squash has a thicker skin and is generally a more “sturdier” fruit. This makes it really great for roasting and stuffing.

Yes, you CAN eat the skin of an Acorn Squash. But it is pretty tough. I don’t recommend trying to peel it off though due to the ridges. Best to just Roast it with skin on and not eat the skin (it’s pretty easy to avoid it!).

Roasted Acorn Squash

You’ll see some recipes for Roasted Acorn Squash that are simply halved and then dressed and then roasted. I decided to slice mine up because I think this would make an awesome Thanksgiving dish. I can just imagine putting these slices of Roasted Squash on a platter and letting my family serve themselves into buttery, cinnamon and maple heaven! But, if you REALLY want to just cut your squash in half, brush the maple butter on top and roast, you should be able to do that with this recipe.

Ready to get started? Here is what you’ll need:

One Acorn Squash
2 tbsp Unsalted Butter
1 1/2 tbsp Maple Syrup
2 tbsp Brown Sugar
1/2 tsp Salt
1/2 tsp Cinnamon

Notes, Tips and Variations

You will need a solid, sturdy Chef’s Knife to cut the Acorn Squash. There are plenty of instructions and videos on the internet for the best way to do this. It’s pretty easy if you have the right knife. Just don’t even try to cut through the stem. And be careful!
If you want more Sweet than savory, you can make this recipe SUPER simple. Just brush the Squash with 1 1/2 tbsp of olive oil and then sprinkle on Salt and Pepper to taste.
You can prepare this recipe ahead of time. Just cut the Squash, brush with the maple butter and keep covered in the refrigerator. Then throw in the oven when your ready to roast. This dish is best served fresh and warm, I wouldn’t recommend trying to reheat this in any way.

I hope you enjoy this recipe for Acorn Squash! Looking for more Thanksgiving Side Dish Recipes? Check out:

Maple Roasted Acorn Squash

If you've never had Roasted Acorn Squash, now is the time! This Maple Roasted Acorn Squash is brushed with butter, cinnamon, brown sugar and maple syrup. It's roasted in the oven and the glaze caramelizes for a soft, buttery dish that is just loaded with Fall flavors.

Course Side Dish

Cuisine American, Holiday

Keyword roasted, squash

Prep Time 5 minutes

Cook Time 50 minutes

Servings 4 people

Calories 137 kcal

Ingredients

2 tbsp Unsalted Butter
1 1/2 tbsp Maple Syrup
2 tbsp Brown Sugar
1/2 tsp Salt
1/2 tsp Cinnamon

Instructions

Preheat oven to 400 degrees.
Using a large, sturdy knife, cut Squash in half.
Scrape out seeds and strings from center. I like using a melon scooper.
Then Cut into slices going "horizontally" down the squash.
Mix butter, syrup, cinnamon and salt in small bowl. Heat in microwave for 45 seconds.
Put Squash slices on parchment lined baking sheet and brush both sides with maple butter.
Cook for 25 minutes, flip Squash over and bake for another 25 minutes.