Roasted Acorn Squash with Brown Butter Recipe

Today I’m bringing you a side dish that is so simple, so luscious, and so incredibly comforting that it might just steal the show from your main course! This Roasted Acorn Squash with Brown Butter Recipe is the ultimate cozy hug on a plate. It transforms humble acorn squash into a caramelized, nutty, sweet-and-savory masterpiece, thanks to the magic of fragrant browned butter and a warm spice blend. Whether you’re making it for a weeknight meal or serving it up for the holidays, trust me, you’re going to want this one in your rotation.

Why You’ll Love This Recipe

• A Brown Butter Game-Changer: Seriously, that nutty, deep flavor of the brown butter mixed with sweet maple syrup is absolutely unreal. It takes simple roasted squash from good to gourmet!
• Perfectly Balanced Flavors: This recipe nails the sweet and savory balance. The rich spices, sweetness of the honey/maple syrup, and the earthy, savory notes of the squash and herbs create a truly captivating taste.
• Simple & Straightforward: Despite tasting fancy, this is a breeze to make! The prep is quick, and the oven does all the heavy lifting, giving you gorgeous, tender, caramelized wedges in just 30 minutes.
• Gorgeous Fall Color: The beautiful orange-yellow squash, speckled with deep brown butter and bright green herbs, makes this an incredibly appealing and festive side dish.

Ingredients

All you need for this gorgeous Roasted Acorn Squash with Brown Butter are a few simple pantry staples and 40 minutes! Yes, it’s that easy. But first, gather up these ingredients:

• Acorn Squash: The star of the show! It roasts up beautifully, getting perfectly tender and caramelized edges. Look for medium-sized squash that feel heavy for their size.
• Unsalted Butter: This is essential for creating that liquid gold—brown butter! Its nutty, deep flavor forms the rich base of the glaze.
• Olive Oil: A bit of oil helps the glaze stick to the squash and ensures a beautiful crisp on the edges during roasting.
• Honey or Pure Maple Syrup: This provides the perfect touch of sweetness to balance the earthy squash and promote that stunning caramelization.
• Ground Cinnamon and Nutmeg: These are the classic fall flavor champions! They infuse the dish with warmth and coziness, making every bite feel like a holiday.
• Salt and Black Pepper: Don’t skip these! Salt is vital for bringing out the squash’s natural sweetness, and pepper adds a nice subtle bite.
• Fresh Sage or Thyme (optional): A tablespoon of fresh herbs (like earthy sage or fragrant thyme) adds a savory pop that contrasts beautifully with the sweetness.
• Chopped Pecans or Walnuts: These are a fantastic crunchy garnish, adding texture and a depth of flavor that is so satisfying!
• Fresh Parsley: Just a little bit of fresh parsley at the end brightens up the entire dish with a fresh, clean contrast.

Note: The exact measurements for these ingredients, along with the full recipe card, will be listed right under this article!

How to Make the Roasted Acorn Squash with Brown Butter

This process is broken down into quick, easy steps. Don’t be intimidated by the brown butter—it’s easier than you think!

Step 1: Prep the Squash and Preheat the Oven

Preheat your oven to the perfect roasting temperature of $400^\circ\text{F}$ ($200^\circ\text{C}$). While it’s warming up, line a large baking sheet with parchment paper for easy cleanup (you’ll thank yourself later!). Next, take your acorn squash, slice them in half from stem to tip, and use a spoon to scoop out the seeds and stringy bits. Then, slice those halves into nice, even 1-inch wedges.

Step 2: Make the Brown Butter Glaze

This is the fun part! In a small saucepan, melt the butter over medium heat. Watch it closely! It will foam up, then the foam will subside. You’re waiting for little brown specks to form at the bottom, and the butter should smell wonderfully nutty. This usually takes $3-4$ minutes. Remove it from the heat immediately once it’s golden brown to stop it from burning.

Step 3: Combine and Toss

In a large mixing bowl, whisk together the olive oil, honey or maple syrup, cinnamon, nutmeg, salt, and pepper. Then, pour that incredible liquid gold (your brown butter!) into the bowl and whisk to combine. Add the squash wedges and toss everything together until every wedge is beautifully coated in the fragrant glaze.

Step 4: Roast to Perfection

Arrange the glazed squash slices in a single layer on your prepared baking sheet. It’s important not to crowd the pan, or the squash will steam instead of roast! Pop it into the oven for $25-30$ minutes. Halfway through, give the slices a flip so they can caramelize evenly on both sides. They are done when they are fork-tender and look golden brown and delicious.

Step 5: Garnish and Serve

Once they come out of the oven, sprinkle the warm, roasted squash with your chopped fresh herbs (sage or thyme) and the chopped nuts (pecans or walnuts). A little extra fresh parsley adds a pop of bright color and freshness! Serve immediately while the butter glaze is still glistening!

Pro Tips for Making the Recipe

• Brown Butter Focus: When browning the butter, use a light-colored pan so you can easily see the milk solids turning brown! As soon as it smells nutty and the specks are visible, take it off the heat and pour it into your mixing bowl. Over-browned butter is burnt butter!
• Cut Wedges Evenly: Try to slice the squash into pieces that are roughly the same thickness (about 1 inch). This ensures that every piece cooks at the same rate and you don’t end up with some crunchy bits and some mushy bits.
• Use Fresh Herbs: While dried herbs work in a pinch, fresh sage or thyme truly elevate the flavor profile here, adding a crucial layer of savory-earthy goodness. They are worth the little extra effort!

How to Serve

This sweet and savory roasted squash is incredibly versatile!

• The Perfect Side: It is an absolute stunner next to holiday mains like roasted chicken, turkey, or pork tenderloin. The sweetness cuts through the richness of the meat perfectly.
• Pairing Suggestions: Serve it with a simple grain like quinoa or farro for a light vegetarian meal, or alongside a crisp arugula salad dressed with a bright vinaigrette.
• Breakfast/Brunch Bowl: Try cubing the leftovers and tossing them into a savory breakfast bowl with a fried egg and a pinch of chili flakes!

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container in the fridge for up to $3-4$ days.

Freezing

Roasted squash can be frozen! Place the cooled wedges on a parchment-lined tray and flash freeze them for an hour, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.

Reheating

The best way to reheat is on a baking sheet in a $350^\circ\text{F}$ oven for about $10-15$ minutes until warmed through and the edges are slightly crisp again. The microwave works, but you lose that lovely caramelized texture!

FAQs

1. Can I use a different kind of squash for this recipe?

Absolutely! While acorn squash has a lovely shape and texture, you can easily substitute other winter squash like butternut squash, honeynut squash, or even delicata squash. Just make sure to adjust your cooking time as necessary; thicker squash like butternut may need a little extra time in the oven. The most important thing is that every wedge is tender and caramelized!

2. Is there a way to make this recipe dairy-free or vegan?

Yes, you can easily make this dairy-free and vegan while keeping the flavor delicious! Instead of browning butter, simply use the 3 tablespoons of olive oil (or vegan butter) and skip the browning step entirely. The maple syrup and spices will still create a beautiful, rich glaze that caramelizes perfectly in the oven.

3. What is the difference between acorn squash and butternut squash?

Acorn squash has a more tender, fibrous texture and a slightly sweeter, nuttier flavor when roasted compared to the denser, drier texture and milder flavor of butternut squash. Acorn squash is also much easier to slice and handle once cooked because of its ridge lines—butternut is typically easier to peel before cooking.

4. Can I prepare the squash ahead of time?

Yes, you can! You can cut the acorn squash into wedges up to a day ahead of time and store the slices in an airtight container in the refrigerator. Wait to toss them with the brown butter glaze until you are absolutely ready to put them in the oven, as the spices and liquids can make the squash weep if left too long.