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Close-up of four roasted acorn squash halves served in a white bowl, glazed with brown butter and garnished with a pecan half and fresh thyme.

Roasted Acorn Squash with Brown Butter

Sweet, nutty, and rich, this roasted acorn squash with brown butter is the perfect cozy side dish for fall and winter meals. The browned butter adds a deep caramel flavor that pairs beautifully with the tender squash.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 2 acorn squash halved, seeded, and cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp maple syrup optional for added sweetness
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
Brown Butter Sauce
  • 4 tbsp unsalted butter
  • 1 tsp fresh sage chopped (optional)
  • lemon juice splash, to taste

Equipment

  • Baking Sheet
  • Small saucepan
  • Pastry Brush

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the acorn squash wedges with olive oil, maple syrup (if using), salt, and pepper until evenly coated.
  3. Arrange the squash in a single layer on the prepared baking sheet.
  4. Roast for 35–40 minutes, flipping halfway through, until tender and golden brown.
  5. Meanwhile, in a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty, about 4–5 minutes. Add chopped sage and a splash of lemon juice if desired.
  6. Brush or drizzle the brown butter over the roasted squash before serving.
  7. Serve warm and enjoy the rich, nutty flavor!

Notes

For a twist, sprinkle roasted pecans or a touch of grated Parmesan over the squash before serving. Brown butter pairs wonderfully with both sweet and savory toppings!