Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce
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Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 acorn squash large, washed well
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 3 tbsp butter
- 1 tbsp white wine vinegar
- 2 tbsp maple syrup real
- hazelnuts toasted, chopped
- parsley fresh, chopped
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons.
- Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste.
- Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined.
- Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving.
- Arrange the squash slices on the prepared baking sheet in an even layer. Roast until the squash is caramelized and tender, about 25-30 minutes, flipping the slices halfway through roasting.
- Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash.
- Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy.
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