Description
This Alton Brown acorn squash recipe transforms simple winter squash into a tender, caramelized side dish. Halved acorn squash is scored, filled with a buttery brown sugar and maple glaze, then roasted until the flesh is silky and the edges are sticky-sweet. A pinch of cinnamon and nutmeg adds warm, cozy flavor that pairs beautifully with roasted meats or holiday feasts.
Ingredients
- 2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise, seeds and strings removed
- 4 tablespoons unsalted butter, softened
- 4 tablespoons dark brown sugar, packed
- 2 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F / 205°C. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Set aside.
- Using a sharp chef’s knife, pierce each acorn squash several times around the equator. Place on a microwave-safe plate and microwave on high for 3 minutes to soften the skin and flesh, making it easier to halve safely. If you don’t have a microwave, carefully cut the raw squash, but expect more effort.
- Transfer the squash to a cutting board and let cool for 2 minutes, until cool enough to handle. Slice each squash in half lengthwise through the stem end. Use a spoon to scoop out the seeds and stringy fibers, discarding them or reserving seeds for roasting.
- Place the squash halves cut-side up on the prepared baking sheet. Score the flesh in a crosshatch pattern, about 1/2-inch deep, being careful not to pierce the skin. This helps the glaze penetrate and promotes even cooking.
- In a small bowl, combine the softened butter, brown sugar, maple syrup, kosher salt, black pepper, cinnamon, and nutmeg. Mash with a fork until a thick, uniform paste forms.
- Divide the butter mixture evenly among the four squash cavities, spreading it over the scored flesh. It’s okay if some of the mixture spills onto the baking sheet; it will melt and baste the squash as it roasts.
- Bake in the preheated oven for 50 to 60 minutes, basting every 15 minutes with the melted glaze from the pan. The squash is done when the flesh is very tender and a paring knife slides in with no resistance, and the edges are caramelized and sticky.
- Optional: For extra caramelization, turn on the broiler and broil the squash on high for 2 to 3 minutes, watching carefully to prevent burning. The glaze should bubble and darken slightly.
- Remove the baking sheet from the oven and let the squash rest for 10 minutes before serving. The glaze will thicken slightly as it cools.
- To serve, place one squash half on each plate. Spoon any pan juices over the top. Garnish with fresh thyme leaves or toasted squash seeds, if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Scoop flesh from skins, transfer to a freezer-safe container, and freeze for up to 3 months. Reheating: Thaw overnight in the refrigerator. Reheat in a 350°F / 175°C oven for 10 to 15 minutes, or microwave in 30-second intervals until warm. For crisp edges, broil for 1 to 2 minutes.
Nutrition
- Calories: 295
- Sugar: 26g
- Sodium: 242mg
- Unsaturated Fat: 7.3g
- Carbohydrates: 50.2g
- Fiber: 9g
- Protein: 2.4g
- Cholesterol: 31mg
Keywords: acorn squash, roasted acorn squash, Alton Brown acorn squash, baked acorn squash, brown sugar acorn squash, maple roasted squash, Thanksgiving side dish, fall recipe, winter squash recipe, glazed acorn squash, easy holiday side, roasted squash halves