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Cozy Maple Brown Butter Roasted Acorn Squash

maple brown butter roasted acorn squash - featured image
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A rich and savory side dish featuring acorn squash roasted with nutty brown butter, sweet maple syrup, and fresh sage. This easy recipe delivers caramelized edges and tender flesh in under an hour.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4–6 fresh sage leaves
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash squash and cut in half from stem to base. Scoop out seeds and pulp.
  3. Arrange squash halves cut-side up on a parchment-lined baking sheet.
  4. Drizzle with olive oil and season generously with salt and pepper.
  5. In a small saucepan over medium heat, melt butter. Stir constantly until it foams, turns amber, and smells nutty (3-5 minutes). Do not burn.
  6. Remove from heat and stir in maple syrup, minced garlic, and chopped sage.
  7. Pour the brown butter mixture evenly over the squash halves.
  8. Roast for 25-35 minutes until squash is tender when pierced with a fork and edges are caramelized.
  9. Let rest for 5 minutes before serving.

Notes

Do not peel the squash; the skin becomes edible and soft after roasting. Ensure the butter turns amber but does not burn to avoid bitterness. If using frozen squash, roast for a few minutes longer to evaporate excess moisture. For a dairy-free version, substitute butter with olive oil or dairy-free alternative.

Nutrition

Keywords: acorn squash, brown butter, maple syrup, roasted vegetables, fall recipes, side dish, vegetarian, gluten-free, easy dinner

Find it online: https://gleefulfork.com/cozy-maple-brown-butter-roasted-acorn-squash-easy-side-dish/