Brown Sugar and Mustard Glazed Acorn Squash
User Reviews
5
Brown Sugar and Mustard Glazed Acorn Squash
Description
Brown Sugar and Mustard Glazed Acorn Squash begins by halving and deseeding the squash, then scoring its flesh with cross-hatch cuts to allow glaze absorption. A butter-based glaze mixes brown sugar, Dijon mustard, minced garlic, salt, pepper, and optionally fresh thyme or rosemary. The combination offers a balance of sweetness, acidity from mustard, and aromatic garlic.
The squash is placed cut side up on a baking sheet and generously coated with the glaze. Roasting at 400°F softens the flesh to a tender, scoopable texture while the glaze caramelizes slightly on top, imparting a glossy finish and enhanced flavor complexity. Trimming the bottom of the squash halves ensures stability on the baking sheet.
This preparation makes a side dish combining sweet, savory, and herbal notes, suitable alongside roasted meats or fall meals. The presentation of halved squash adds rustic appeal.
Ingredients
- 2 acorn squash medium
- 3 1/2 tablespoons butter room temperature, unsalted
- 4 tablespoons brown sugar or maple syrup
- 2 tablespoons Dijon mustard smooth
- 2 garlic minced or grated, cloves
- thyme optional, fresh sprigs, or rosemary
- kosher salt to taste
- black pepper to taste, freshly cracked
Instructions
- Preheat oven to 400°F (200°C). Prepare a baking sheet with foil or parchment.
- In a small bowl, mix together butter, brown sugar, mustard, garlic, thyme (if using), and a generous pinch of salt and pepper.
- Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. (I find it easiest to press the tip of the knife in and then pivot down to make a long slit, repeating as needed). Scrape out the seeds and stringy bits inside each squash half using a spoon, until the inside is smooth.
- Using a sharp paring knife, score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts (alternately, you could poke some holes all over with a fork). If the halves wobble or don’t sit evenly, shave a small part of the very bottom off with a sharp knife. Place the squash halves cut side up on the prepared baking sheet. Split the butter mixture evenly between the 4 halves and rub it around with the back of a spoon, including the rim.
- Place in oven and after 45 minutes, scatter a thyme sprig or two over each half (if using). Bake for another 15-25 minutes until nicely browned around the edges (60-75 minutes, total). The flesh should be very soft and cooked through when you poke it with a fork.
- Remove the tray from the oven and let cool for a bit before serving. There will be a delicious buttery sauce in the well which will soak in as the squash sits. If you want to cut it into wedges or slices, cook it at least 30 minutes ahead and slice when the sauce has been absorbed.
User Reviews
Overall Rating
5
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