Roasted Acorn Squash with Maple Butter

Roasted Acorn Squash with Maple Butter

This roasted acorn squash with maple butter is the fall side dish that steals the table. Thick crescents of acorn squash roast until the edges caramelize and the flesh turns silky, then get brushed with a warm maple-butter glaze that pools in the ridges and soaks into every bite. Sweet, buttery, lightly spiced — and it takes five minutes of hands-on work before the oven does the rest.

The secret is cutting the squash into even wedges so they cook at the same rate, roasting cut-side down first so the flesh browns instead of steaming, and adding the maple butter near the end so the sugars caramelize without burning.

Prep time: 15 minutes Cook time: 35 minutes Servings: 4 servings

What You’ll Need

• Sharp chef’s knife
• Large rimmed baking sheet
• Parchment paper
• Small saucepan or microwave-safe bowl
• Pastry brush

Roast on the right pan: see our best roasting pan for turkey guide — a heavy, rimmed sheet pan with good heat conduction is what gives the squash its caramelized edges.

Ingredients

• 2 medium acorn squash (about 1 1/2 pounds each)
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped fresh sage or thyme leaves (optional)
• Flaky sea salt, for serving (optional)

Instructions

1. Preheat the oven. Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. Halve and seed the squash. Cut each acorn squash in half from stem to tip, then scoop out the seeds and stringy fibers with a spoon. Cut each half into 3/4-inch-thick crescent wedges.
3. Season and arrange. Toss the wedges with the olive oil, salt, and pepper in a large bowl until evenly coated. Arrange them cut-side down in a single layer on the prepared baking sheet, leaving space between wedges so they roast instead of steam.
4. Roast cut-side down. Roast for 20 minutes, until the undersides are golden and caramelized.
5. Make the maple butter. While the squash roasts, melt the butter in a small saucepan over medium heat. Stir in the maple syrup, brown sugar, cinnamon, and nutmeg and cook for 1 minute, until the sugar dissolves and the mixture is fragrant.
6. Glaze and finish roasting. Flip the wedges cut-side up and brush generously with the maple butter. Return to the oven and roast for 12–15 minutes more, until the squash is tender when pierced with a fork and the edges are deeply caramelized.
7. Serve. Transfer to a serving platter, drizzle with any remaining maple butter from the pan, and sprinkle with fresh sage or thyme and flaky sea salt if using. Serve warm.

Tips for the Best Roasted Acorn Squash with Maple Butter

• Cut even wedges. Wedges of the same thickness cook at the same rate — uneven pieces leave you with some burnt and some underdone. Aim for 3/4 inch all the way through.
• Don’t crowd the pan. Squash wedges need space for the moisture to escape. If they’re touching, they’ll steam instead of caramelize. Use two pans if needed.
• Add the maple butter late. Maple syrup and brown sugar burn easily at 400°F. Brushing the glaze on for the final 12–15 minutes gives you caramelization without a bitter, scorched coating.
• Save the seeds. Toss the scooped seeds with a little oil and salt and roast them alongside the squash for 10–12 minutes — a crunchy, salty garnish.

Sweet, buttery, and caramelized at the edges — this roasted acorn squash with maple butter is the fall side you’ll make on repeat.