The name says it all. Acorn squash is sliced into wedges, drizzled with olive oil and maple syrup, and roasted. A simple, sweet, dare we say elegant cold-weather side dish.
Proceed with caution when you make this lovely roasted acorn squash with maple syrup. Not because its candy-like sweetness will make you forget every other acorn squash recipe. (It will.) Not because it’s particularly complicated. (It’s not.) And not because we think discerning palates at your table will turn up their noses at this riff on a classic. (They won’t.) Proceed with caution because this recipe involves wielding a rather large and sharp chef’s knife, and we want to make certain you do this mindfully and methodically. Acorn squash has a notoriously thick shell. Requisite equipment for bypassing it includes a sharp knife, a steady hand, and a sturdy cutting board that won’t slip. Some folks swear by nuking the whole squash for a couple minutes on high prior to trying to slice it. Whatever you do, just do so carefully. We care about you, dear reader. And your lovely digits. Originally published November 20, 2014.–Renee Schettler Rossi
Roasted Acorn Squash With Maple Syrup
- Quick Glance
- 15 M
- 40 M
- Serves 4
Special Equipment: Extreme care as you slice the squash into wedges
- 1 acorn squash (2 lbs), cut lengthwise into eighths and seeded
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1/3 to 1/2 cup maple syrup
- 1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil.
- 2. In a large bowl, toss the squash wedges with the oil and then arrange them on the foil-lined baking sheet. (Don’t worry whether the squash wedges are on their cut sides or teetering on their curved rind side. It really doesn’t matter unless you want the squash’s cut side to get extra caramelized, in which case you want the cut-side down on the foil.) Sprinkle the squash liberally with salt and pepper and roast until the squash is tender and beginning to brown in places, 20 to 25 minutes.
- 3. Pour the maple syrup over the squash, turning to coat it well. Continue to roast the acorn squash, basting it with any syrup that pools on the baking sheet at least twice, until the squash is glazed and bronzed, 5 to 15 minutes more, depending on the thickness of the slices. Transfer to a dish or platter, spoon any maple syrup left on the baking sheet over the squash, and serve immediately.