Roasted Acorn Squash with Brown Butter
Simple roasted acorn squash with nutty brown butter, maple syrup, and fresh herbs. A perfect fall side dish that brings out the natural sweetness of the squash.
Recipe Categories
Ingredients
- 2 Medium acorn squashhalved and seeded
- 4 tbsp Unsalted butter
- 3 tbsp Pure maple syrup
- 1 tbsp Fresh thyme leaves
- ½ tsp Salt
- ¼ tsp Black pepperfreshly ground
- 2 tbsp Olive oilfor brushing
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Cut acorn squash in half lengthwise and scoop out seeds. Score flesh in a crosshatch pattern.
- 3
Brush cut sides with olive oil and season with salt and pepper.
- 4
Place cut-side down on baking sheet and roast for 25-30 minutes until tender.
- 5
Meanwhile, melt butter in a small saucepan over medium heat until golden brown and nutty.
- 6
Remove from heat and stir in maple syrup and thyme.
- 7
Flip squash cut-side up and drizzle with brown butter mixture.
- 8
Roast 5-10 minutes more until caramelized. Serve hot.
💡 Pro Tips
Choose squash that feels heavy for its size. The brown butter adds a nutty depth of flavor, but watch carefully to prevent burning.
🔄 Variations
Try with honey instead of maple syrup, or add chopped pecans for crunch.
🏠 Storage
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.