This roasted acorn squash recipe comes out completely tender with a tasty brown butter maple drizzle! Right here’s how you can bake acorn squash.
The right fall facet dish? Do this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a scorching oven till it’s moist and tender, then whereas it’s roasting make brown butter on the stovetop. Swirl in somewhat maple syrup and garnish with chopped pecans, and it’s completely irresistible! Everybody will need a piece of this simple facet. (We took one chunk and mentioned, wow!)
Choosing squash for roasted acorn squash
Crucial a part of roasted acorn squash is deciding on squash! If it’s not ripe or overripe, the flesh may be stringy and bland. (We’ve had this situation earlier than, so we are able to’t overstate the significance sufficient!) To pick out acorn squash, listed below are a couple of ideas:
- Search for a squash that’s largely darkish inexperienced with some patches of orange. An all-orange acorn squash may be overripe and may have stringy flesh and bland taste.
- Gently examine the pores and skin: it ought to really feel easy with no wrinkles, shriveled spots, smooth spots, or bruises. Wrinkles imply it’s drying out, and bruises or smooth spots are purple flags for rot.
- Verify the stem, which must be dry and agency with no smooth sections. A brown or crumbling stem may imply it’s been on the shelf too lengthy.
The right way to bake acorn squash
Baked acorn squash is straightforward: all you’ll want is 1 hour and an oven! Right here’s how you can bake acorn squash:
- Minimize the acorn squash into quarters and take away the seeds. Use a big, sharp chef’s knife to chop the squash in half. Scoop out the seeds and strings with a spoon, then slice every half in half once more.
- Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the reduce sides, then sprinkle with kosher salt and pepper.
- Roast for 40 minutes complete at 450F. Flip reduce facet down on the sheet and 20 minutes. Take away from the oven and tip the squash to the opposite facet and roast 15 to twenty minutes extra, till fork tender and flippantly browned on the reduce sides.
The key sauce: a brown butter drizzle
You can also make roasted acorn squash straight up, and it tastes nice. However need to step up your squash? This brown butter maple drizzle is out of this world! It takes only a few minutes to whip up and it makes all the kitchen odor like a dream. Right here’s what to do:
- Make brown butter. Warmth butter for a couple of minutes over medium warmth till it melts, turns foamy, after which begins to turn out to be brown in colour and smells nutty. Instantly take away from the warmth and switch to a bowl to permit it to chill: you don’t need to go overboard and have burned butter!
- Add maple syrup. Add 1 half maple syrup for each 3 elements butter for this drizzle (in different phrases, 3 tablespoons butter to 1 tablespoon maple).
Methods to serve roasted acorn squash
Roasted acorn squash is the best facet dish for a fall meal: it’s extraordinarily versatile so it really works with many varieties of recipes. Listed here are a couple of enjoyable methods to serve it:
Extra acorn squash recipes
This acorn squash recipe is one among our favourite methods to eat this tasty vegetable. However listed below are a couple of extra acorn squash recipes to strive:
This roasted acorn squash recipe is…
Vegetarian and gluten-free.
Description
This roasted acorn squash recipe comes out completely tender with a tasty brown butter maple drizzle! Right here’s how you can bake acorn squash.
For the squash
- 2 acorn squash
- 1 tablespoon olive oil
- 1/2 to 3/4 teaspoon kosher salt
- Recent floor black pepper
For serving
- 3 tablespoons salted butter (or vegan butter)
- 1 tablespoon maple syrup
- ¼ cup chopped pecans
- Sea salt, to garnish
- Preheat the oven to 450°F.
- Chop every of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then reduce the squash into quarters.
- Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the reduce sides, then sprinkle with kosher salt and pepper. Flip reduce facet down on the sheet and 20 minutes. Take away from the oven and tip the squash to the opposite facet and roast 15 to twenty minutes extra, till fork tender and flippantly browned on the reduce sides.
- Place the butter (sliced into items) in a small saucepan over medium warmth. Warmth for a couple of minutes till it melts, turns foamy, after which begins to turn out to be brown in colour and smells nutty. Instantly take away from the warmth, switch to a bowl, and stir within the maple syrup.
- To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.
- Class: Aspect dish
- Technique: Baked
- Delicacies: Fall
- Weight-reduction plan: Vegetarian
Key phrases: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how you can bake acorn squash
