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Roasted Acorn Squash with Maple Butter and Cinnamon

Roasted acorn squash with maple butter and cinnamon turns tender and lightly caramelized in the oven. Brush the squash halves with a simple maple-butter mixture before roasting until fork-tender.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium, about 1 1/2 pounds each
  • 2 tbsp unsalted butter
  • 2 tbsp pure maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Halve each squash lengthwise and scoop out the seeds and strings.
  4. Place the squash halves cut side up on the baking sheet.
  5. Melt the butter.
  6. Stir in the maple syrup, cinnamon, and salt.
  7. Brush the mixture over the cut surfaces and into the cavities.
  8. Roast for 40 to 50 minutes, until the squash is tender when pierced with a fork.
  9. Rest for 5 minutes before serving.

Notes

For even roasting, choose squash halves that are similar in size. Refrigerate leftovers for up to 4 days; freeze in an airtight container for up to 3 months. Use plant-based butter for a dairy-free version.