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Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 - 6 people
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large acorn squash, washed well
  • Sea salt and freshly cracked pepper, to taste
  • 3 tbsp butter
  • 1 tbsp white wine vinegar
  • 2 tbsp real maple syrup
  • toasted hazelnuts, chopped
  • fresh parsley, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste. 
  4. 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. 
  5. Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined. 
  6. Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving. 
  7. 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. 
  8. Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash.
  9. Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy.