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Ina Garten Maple-Roasted Acorn Squash

Ina Garten Maple-Roasted Acorn Squash - recipe card
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Tender acorn squash wedges roasted with pure maple syrup and butter until caramelized and golden at the edges. The sweet-savory glaze soaks into the flesh, giving every bite a rich, buttery depth with a hint of cinnamon.

Ingredients

Scale
  • 2 medium acorn squash (about 1 1/2 lb each), halved lengthwise and seeded
  • 4 tbsp unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cinnamon
  • 2 tbsp fresh thyme leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F / 204°C. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Cut each acorn squash in half lengthwise through the stem. Use a sturdy chef’s knife and press down firmly; if the squash is very hard, microwave whole for 1–2 minutes to soften slightly before cutting.
  3. Scoop out the seeds and stringy fibers with a spoon. Discard or rinse and roast the seeds separately if desired.
  4. Cut each squash half into 1-inch-thick wedges or half-moon slices. Keep the pieces uniform in size so they roast evenly; set aside.
  5. In a small bowl, whisk together the melted butter, maple syrup, kosher salt, black pepper, and cinnamon until well combined.
  6. Arrange the squash wedges in a single layer on the prepared baking sheet, skin side down if possible to prevent sticking. Brush or spoon about two-thirds of the maple-butter mixture generously over the flesh of each wedge, reserving the rest for basting.
  7. Roast in the preheated oven for 30 minutes. Remove from the oven and baste the squash with the reserved maple-butter mixture, then return to the oven.
  8. Continue roasting for another 20–25 minutes, until the squash is very tender when pierced with a fork and the edges are caramelized and golden brown. Watch carefully in the last 10 minutes; if the glaze is browning too quickly, tent loosely with foil.
  9. Remove from the oven and let cool on the baking sheet for 5 minutes. The glaze will thicken slightly as it cools.
  10. Transfer the squash to a serving platter, spoon any pan juices over the top, and sprinkle with fresh thyme leaves if using. Serve warm.

Notes

Storage: Store leftover squash in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the texture becomes watery. Reheating: Reheat in a 350°F / 177°C oven for 10–15 minutes, or microwave on high for 1–2 minutes until heated through. For best flavor, reheat in the oven to re-crisp the edges.

Nutrition

Keywords: maple roasted acorn squash, acorn squash recipe, roasted squash, maple syrup squash, fall side dish, Thanksgiving side, easy squash recipe, glazed acorn squash, cinnamon roasted squash, vegan side dish, winter squash

Find it online: https://inagartencooks.com/ina-garten-maple-roasted-acorn-squash/