Honey Maple Roasted Acorn Squash with Spiced Butter Recipe
This Roasted Acorn Squash recipe features tender, sweet slices of acorn squash glazed with a spiced maple butter sauce. Perfectly roasted to bring out its natural sweetness, each bite is enhanced with warm spices like cinnamon, cumin, chili powder, and smoked paprika, making it a comforting and flavorful side dish ideal for autumn and holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Acorn Squash
- 2 medium acorn squash, seeded and cut into ½ inch slices
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Maple Butter Sauce
- ¼ cup unsalted butter
- 3 tablespoons maple syrup
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil and brush it lightly with olive oil to prevent sticking.
- Season the Squash: Arrange the acorn squash slices on the prepared baking sheet. Season generously with sea salt and freshly ground black pepper on all sides.
- Make the Maple Butter Sauce: In a small saucepan, combine the unsalted butter, maple syrup, chili powder, smoked paprika, ground cumin, and ground cinnamon. Simmer over low heat, stirring occasionally, until the mixture is fully blended and fragrant.
- Roast the Squash – First Half: Place the baking sheet in the oven and roast the squash slices for 15 minutes.
- Baste with Maple Butter Sauce: Remove the baking sheet from the oven and evenly baste the squash slices with the prepared maple butter sauce.
- Roast the Squash – Second Half: Return the squash to the oven and roast for an additional 15 minutes, or until the slices are fork-tender and caramelized on the edges.
- Final Baste and Serve: Remove the squash from the oven and baste once more with any remaining maple butter sauce for extra flavor and shine. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave at reduced power just until warm to preserve texture.
- You can freeze leftover roasted squash in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave at reduced power.
