Roasted Acorn Squash with Maple Browned Butter is a delicious fall treat that we look forward to every year. The nutty squash is complemented with the maple flavored sweetness. Then, a drizzle the of browned butter that you fried the fresh sage in goes over top for another layer of flavor. Garnish with a fried sage leaf and this squash is ready to make your tastebuds happy!
Whether you are looking for a Thanksgiving side dish, or just a side dish for your Sunday dinner, this roasted acorn squash recipe is a great choice! Roasted with butter, sugar-free maple flavored syrup (or real maple syrup depending on your diet), and salt and pepper.
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A fun and flavorful fall squash recipe
We make Roasted Acorn Squash every fall and throughout the winter. As soon as we harvest our first squash, this is the first recipe I make with it! There is something about winter squash and maple syrup combination that is so tasty and comforting.
This is a fun squash recipe to make with the kids to teach them how to roast acorn squash. Teaching them how to scrape out the seeds, season, and fill the squash cups up with butter and syrup is like a game to them!
How to make Roasted Acorn Squash
This is probably the easiest squash recipe you can make! If you buy your squash from the grocery store, it likely will have a wax coating. When your squash is picked from the garden there won’t be a waxy coating, just a little garden dirt you will need to wash off!
Cut the squash in half. To do this, you will need a cutting board and a sturdy knife. Be prepared to have to use a little bit of muscle to get started. Break the stem off the squash (if there is one on it), then place it on the cutting board stem side down. Using a knife, place the blade straight on the end tip of the squash. Press down to break in the skin and push the knife all the way down to the end of the squash.
Once the squash has been cut in half, the seeds and pulp will need to be removed. This is easily done by using a large kitchen spoon.
For this recipe, lay the squash cut side up. Place 1/2 tablespoon butter and 1/2 to 1 tablespoon sugar free maple syrup into the squash cup.
Lay the acorn squash on a baking sheet and sprinkle with salt and pepper. The squash will bake for 50-60 minutes at 425 degrees.
The fun part about this acorn squash recipe is the fact you can either serve it as is or, you can scape all the contents out of the shell and place it all in a serving dish!
Variations to Roasted Acorn Squash Recipe
Sprinkle a little cinnamon over top of the butter and maple syrup filling before baking the squash.
Drizzle the finished dish with a little browned butter and crispy fried sage leaves.
Add a little bit of heat to the seasoning with 1/4 – 1/2 teaspoon cayenne pepper sprinkled over top of the acorn squash before baking.
Skip the maple syrup and sprinkle some maple sugar over top just before serving.
Make a completely savory acorn squash recipe and omit the maple syrup and sprinkle some grated parmesan cheese to the top of the squash prior to baking.
Instead of roasting the acorn squash cup, cut it into slices and lay the slices on a baking sheet coated with olive oil. When the squash is roasted, combine the maple syrup and butter, then drizzle over the slices.
What to do with leftover Acorn Squash
There are so many different squash recipes you can use leftover roasted acorn squash in! Below are just a few of our favorite ways to use it.
Make lasagna! Layer the acorn squash in with lasagna layers.
Instead of scooping the squash and mashing it, remove the skin and make a fall salad with roasted butternut squash and top it with your favorite salad dressing.
Sweet Recipes with leftover acorn squash
Use acorn squash in place of pumpkin and make this recipe for Pumpkin Chip Muffins. These are so soft and tender not to mention delicious!
Blend 1/2 cup of acorn squash with eggs, cinnamon, and milk and make French Toast with the leftovers.
Try making Roasted Squash Ice Cream! It may sound funny, but would be absolutely delicious. Puree roasted acorn squash and add 1/2 cup to your vanilla ice cream base, making sure it is blended well. Churn as usual and then serve it with sugar free maple syrup drizzle and crispy sage leaves. Sweet, salty, and savory never tasted better!
Personally, I love a little minty chocolate ending to my meal. These Peppermint Surprise Brownies are so delicious with the peppermint patty in the middle of the bar. And, they are easy to pick up and eat with your fingers!
Lastly, if your into the whole pie, this recipe for Mom’s Apple Pie in a Jar makes a great filling for your pastry. It’s as easy as rolling out the dough, add the filling, top with more pastry or crumb topping and bake. This recipe also keeps the fall flavors rolling to the end of your meal!
*If you made this recipe, please give it a star rating!*
Roasted Acorn Squash with Maple Browned Butter
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Roasted Acorn Squash with Maple Browned butter offers a sweet, savory, and salty combination of flavors making a delicious side dish recipe.
2 Acorn Squash
2 tbsp Butter
4 tbsp Sugar-free maple syrup
fresh sage leaves
2 tbsp butter
Preheat oven to 425 degrees. Cut Acorn Squash in half. Remove seed and pulp.
Place acorn squash cut side up on a baking sheet. Add 1/2 tbsp butter into each squash cup. Pour 1 tbsp sugar free maple syrup over top of butter. Season with salt and pepper as desired. Bake in oven for 50 minutes.
Remove acorn squash from oven and serve immediately or, see below for mashed acorn squash.
If serving as mashed squash, let acorn squash cool for 10-15 minutes, or until it is easy to handle. Scoop contents of squash cups into a mixing bowl.
Mash until no lumps are left. Fry some fresh sage leaves in butter.
Remove sage and brown butter if not already browned from frying.
Drizzle finished dish with butter and garnish with fried sage leaves.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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