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Easy Fall Roasted Acorn Squash Rings with Maple Butter

Fall Roasted Acorn Squash Rings with Maple Butter - featured image
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These roasted acorn squash rings are brushed with a sweet and savory maple butter, then roasted until caramelized and tender. A simple, crowd-pleasing side dish perfect for fall gatherings or weeknight dinners.

Ingredients

Scale
  • 1 large acorn squash (about 2–2.5 pounds)
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Optional garnish: fresh thyme or rosemary sprigs

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Prepare the acorn squash: Using a sharp chef’s knife, carefully cut off both ends of the squash—just about ¼ inch from each tip. Stand the squash upright on one of the cut ends. Slice crosswise into rings about ¾ inch thick. You should get about 5-6 rings from a medium squash. Using a spoon or your fingers, scrape out the seeds and stringy pulp from the center of each ring.
  3. Make the maple butter: In a small bowl, combine the melted butter, maple syrup, cinnamon, nutmeg, and salt. Whisk until well combined.
  4. Arrange the squash rings in a single layer on the prepared baking sheet, making sure they are not touching.
  5. Brush the tops and sides of each squash ring generously with the maple butter mixture. Flip each ring over and brush the other side. Reserve about a tablespoon for brushing later.
  6. Roast for 20 minutes.
  7. Remove the baking sheet from the oven. Flip each ring over using a metal spatula. Brush the tops with the remaining maple butter.
  8. Roast for another 15-20 minutes, until the squash is tender when pierced with a fork and the edges are deeply caramelized.
  9. Let the squash rings rest on the baking sheet for 5 minutes before serving. Transfer to a serving platter, drizzle any remaining caramelized butter from the pan over the top, and garnish with fresh thyme or rosemary if desired.

Notes

For extra caramelization, broil for 1-2 minutes at the end, but watch closely. To make it vegan, substitute butter with coconut oil or vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 5-7 minutes.

Nutrition

Keywords: acorn squash, maple butter, roasted squash, fall recipe, easy side dish, vegetarian, gluten-free

Find it online: https://goldensimmer.com/easy-fall-roasted-acorn-squash-rings-with-maple-butter/