Herb-Roasted Acorn Squash with Maple Glaze

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
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Herb-Roasted Acorn Squash with Maple Glaze is a delightful side dish that combines the earthy sweetness of squash with the aromatic flavors of fresh herbs and a touch of maple syrup. Perfect for fall gatherings or a cozy dinner, this recipe brings out the best in seasonal ingredients.

Ingredients for Herb-Roasted Acorn Squash with Maple Glaze

Acorn squash is the star of this dish, providing a rich, nutty flavor with a slightly sweet undertone. It's perfect for roasting. Olive oil helps to caramelize the squash while adding depth. A sprinkle of salt and black pepper enhances the natural flavors of the squash. Maple syrup adds a sweet glaze that complements the savory herbs without overpowering them. Fresh thyme and rosemary bring a fragrant and earthy note, while a hint of cinnamon adds warmth. Finally, a touch of unsalted butter enriches the dish with a creamy finish.

Tips & Tricks

  • Cut squash evenly to ensure uniform cooking.
  • Use a sharp knife to easily slice through the tough skin.
  • Maple syrup can be substituted with honey for a different flavor twist.
  • For extra caramelization, broil the squash for the last 2-3 minutes.

Serving Suggestions

This roasted acorn squash pairs wonderfully with roasted chicken or turkey, making it a great addition to a holiday table. It also complements a hearty grain salad or a nutty quinoa dish. For a vegetarian feast, serve it alongside a creamy risotto or a savory lentil stew.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can. Use about one-third the amount of dried herbs, as they are more concentrated in flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the texture.
Is there an alternative to butter?
You can use a vegan butter substitute or omit it entirely if you prefer.

Herb-Roasted Acorn Squash with Maple Glaze Recipe Walkthrough

Start by preheating your oven to 400°F (205°C). While it warms up, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Next, take your two medium acorn squash, cut them in half, and scoop out the seeds. Don't worry too much about perfection here; just get most of the seeds out. Slice each half into 1-inch thick wedges.

In a large bowl, combine the squash wedges with 2 tablespoons of olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Toss them around until they're well coated. Spread the wedges in a single layer on your prepared baking sheet. Now, pop them in the oven and let them roast for about 20 minutes.

While the squash is getting a head start in the oven, mix together 2 tablespoons of maple syrup, a tablespoon of fresh thyme leaves, a tablespoon of chopped fresh rosemary, and a quarter teaspoon of cinnamon in a small bowl. This will be your flavorful glaze.

After the first 20 minutes of roasting, pull the squash out of the oven. Brush each wedge generously with your maple herb mixture. Dot the wedges with small pieces of unsalted butter, which will melt and mingle with the glaze, adding a rich, buttery flavor.

Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes. You'll know it's ready when the squash is tender and beautifully caramelized. Serve it warm, and if you like, garnish with a few more fresh herbs for a pop of color.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Simple yet elegant, ideal for holiday meals.
  • Showcases the natural sweetness of acorn squash.
  • Uses fresh herbs for a burst of aroma and flavor.
  • Quick to prepare, yet impressive in presentation.

Ingredients

2 medium acorn squash
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp maple syrup
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 tbsp unsalted butter
1/4 tsp cinnamon

Step-by-step Instructions

1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Cut the acorn squash in half, remove the seeds, and slice into 1-inch thick wedges.
3. In a large bowl, toss the squash wedges with olive oil, salt, and pepper until well coated.
4. Arrange the squash on the prepared baking sheet and roast for 20 minutes.
5. While the squash is roasting, mix together the maple syrup, fresh thyme, rosemary, and cinnamon in a small bowl.
6. After 20 minutes, remove the squash from the oven and brush the maple herb mixture over the wedges.
7. Dot the squash with small pieces of butter.
8. Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.
9. Serve warm, garnished with additional fresh herbs if desired.

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