Roasted Acorn Squash Halves with Maple Butter

Acorn squash takes its name from that tidy, nutlike shape—a North American autumn staple long paired with maple. Halves roast cut-side down until tender, then finish with cinnamon-kissed maple butter and a scatter of thyme.

Serves 4 · 10 min prep · 35 min cook

Estimate for one serving

• 265 cal
• 2g protein
• 34g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 2 medium acorn squash
• 4 tbsp unsalted butter
• 3 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment. Rinse the acorn squash, then carefully cut each one in half from stem to tip and scoop out the seeds and stringy pulp with a spoon.
2. 2Brush the cut flesh generously with olive oil so every ridge is coated. Season the cavities and rims with kosher salt, black pepper, and cinnamon.
3. 3Place the halves cut-side down on the prepared sheet. Roast for 25 minutes until the skin begins to wrinkle and a knife slides easily into the thickest part of the flesh.
4. 4While the squash roasts, melt the butter in a small saucepan over medium-low heat. Stir in the maple syrup and thyme until the mixture is glossy and fragrant, about 2 minutes; keep warm.
5. 5Flip the squash halves cut-side up. Spoon the warm maple butter into each cavity, letting it pool and drip down the ridges.
6. 6Return the pan to the oven and roast another 8 to 10 minutes until the edges caramelize and the butter is bubbling.
7. 7Remove from the oven and let rest 3 minutes so the flesh firms slightly. Sprinkle with flaky sea salt and extra thyme if desired.
8. 8Serve each half as a side or light main, spooning any remaining maple butter from the pan over the top for shine and sweetness.