Cinnamon Maple Roasted Acorn Squash

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 4
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As the leaves turn and the air becomes crisp, it’s time to bring out those cozy, comforting flavors that embody the essence of fall. This Cinnamon Maple Roasted Acorn Squash recipe is a perfect blend of sweet and savory, making it an ideal side dish for any autumn feast or a simple weeknight dinner.

Ingredients for Cinnamon Maple Roasted Acorn Squash

Acorn squash is the star of this dish, providing a sweet, nutty flavor that pairs beautifully with the other ingredients. Butter adds a rich, creamy texture that helps the squash caramelize in the oven. Maple syrup brings a natural sweetness that complements the earthiness of the squash. Cinnamon and nutmeg provide warmth and spice, making every bite feel like a cozy hug. A touch of sea salt and black pepper balances the sweetness and enhances the other flavors. Finally, pecans add a delightful crunch and a toasty, nutty finish.

Tips & Tricks

  • Use a sharp knife to cut the squash; it makes the job much safer and easier.
  • To make sure the squash cooks evenly, choose squashes that are similar in size.
  • If you have leftover glaze, feel free to drizzle it over the squash before serving for an extra burst of flavor.

Serving Suggestions

This dish pairs beautifully with roasted chicken or pork tenderloin. For a vegetarian meal, serve it alongside a hearty grain salad or a warm lentil stew. The rich, sweet flavors also make it a fantastic addition to any holiday spread.

Frequently Asked Questions

Can I use another type of squash?
Yes, butternut squash or delicata squash can be used as alternatives. Just adjust the cooking time accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can this be made vegan?
Absolutely! Substitute the butter with a plant-based alternative like coconut oil or vegan butter.

Cinnamon Maple Roasted Acorn Squash Recipe Walkthrough

First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes for an easier cleanup. Next, take your acorn squashes and cut each one in half lengthwise. Be cautious here; a sharp knife and a steady hand are your friends. Scoop out the seeds with a spoon, creating a nice hollow in each half for the flavor-packed glaze.

Place the squash halves cut side up on the prepared baking sheet. This allows the glaze to pool in the center and soak into the flesh as it roasts. In a small bowl, mix together the melted butter, maple syrup, cinnamon, sea salt, nutmeg, and black pepper. Stir until well combined, creating a fragrant glaze.

Generously brush the butter mixture over the squash halves. Make sure every nook and cranny is covered to ensure maximum flavor. Slide the baking sheet into the oven and roast for 45 to 50 minutes. You'll know it's done when the squash is fork-tender and the edges are caramelized to a golden brown.

About 5 minutes before the squash is ready to come out, sprinkle the chopped pecans over the top. This short roasting time will toast the pecans just right, adding a wonderful crunch. Once done, remove the squash from the oven and let it cool slightly before serving.

Why You'll Love This Recipe

  • Easy to prepare with minimal ingredients.
  • Perfectly balances sweet and savory flavors.
  • Delivers a beautiful presentation with minimal effort.
  • Great for holiday gatherings or everyday meals.

Ingredients

2 medium acorn squashes
4 tbsp unsalted butter, melted
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/4 cup chopped pecans

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side up on the prepared baking sheet.
4. In a small bowl, mix melted butter, maple syrup, cinnamon, sea salt, nutmeg, and black pepper.
5. Brush the butter mixture generously over the squash halves.
6. Roast in the oven for 45 to 50 minutes, or until the squash is fork-tender and caramelized on the edges.
7. In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash for a toasted nutty finish.
8. Remove from the oven and let cool slightly before serving.

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