Roasted Acorn Squash with Maple Browned Butter

A halved roasted acorh squash filled with tender, mashed golden squash, served on a dark plate with a plaid cloth and beaded napkin ring in the background.

5 from 2 votes

Roasted Acorn Squash with Maple Browned Butter

Roasted Acorn Squash with Maple Browned Butter is a fall side dish finished crispy fried sage - caramelized, buttery, and ready in about an hour.

Course Side Dish

Cuisine American

Keyword Roasted Acorn Squash, Squash Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 242kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 medium Acorn Squash
2 tablespoons Butter
4 tablespoons Pure maple syrup
¼ cup fresh sage leaves
2 tablespoons butter

Instructions

Preheat oven to 425 degrees.
Cut Acorn Squash in half. Remove seeds and pulp.
Place acorn squash cut side up on a baking sheet. Add ½ tablespoon butter into each squash cup.
Pour 1 tablespoon maple syrup over top of butter. Season with salt and pepper as desired.
Bake in oven for 50 minutes, or until fork tender.
Remove acorn squash from oven and serve immediately, or see below for mashed acorn squash.

Notes

Note: If serving as mashed squash, let acorn squash cool for 10-15 minutes, or until it is easy to handle. Scoop contents of squash cups into a mixing bowl. Mash until no lumps are left. Fry some fresh sage leaves in butter. Remove sage and brown butter if not already browned from frying. Drizzle finished dish with butter and garnish with fried sage leaves.

Nutrition