This simple Buttery Roasted Acorn Squash makes the perfect side dish for any fall or winter dinner. It's salty and sweet and pairs well with any protein. (gluten free)
This Buttery Roasted Acorn squash is so easy to prepare and looks beautiful on the table. It has a light flavor that is really complimented by the butter and pure maple syrup. It is best when it served immediately as it can get a bit soggy when stored in the fridge.
Preparing acorn squash for roasting is so easy. Carefully cut the acorn squash in half and scoop out the seeds. Place them on a parchment-lined sheet pan. Drizzle generously with olive oil and sprinkle with salt and pepper. Place them in a 400-degree oven for 45 minutes to an hour.
Ways to eat acorn squash...
- add it to pasta
- put it on pizza
- add it to a quesadilla
- mix it into macaroni and cheese
- add it to a salad
- put it in your soup
Buttery Roasted Acorn Squash
- 2 acorn squash, cut into quarters, seeds removed
- 5 tbsp melted unsalted butter
- ½ tsp cinnamon
- 2 tbsp pure maple syrup
- sea salt
- pomegranate seeds and chopped sage
- Preheat oven to 400°F. Place pieces of acorn squash on a parchment lined sheet pan.
- In a small bowl combine the butter, cinnamon and maple syrup. Use a brush to brush evenly all over the acorn squash.
- Sprinkle with sea salt and roast for about an hour.
- Top with pomegranate seeds and sage. (optional) Serve immediately.