Description
Maple-Roasted Acorn Squash rings, glazed with brown sugar, offer a sweet and savory side. An easy, comforting dish for autumn tables.
Ingredients
Scale
- Main Ingredients:
- 1 large acorn squash
- 1/4 cup unsalted butter, melted
- Sweet Glaze & Spices:
- 1/4 cup pure maple syrup
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For Roasting:
- 1/4 cup water
- Optional Garnishes:
- Chopped pecans or walnuts
- A tiny pinch of cayenne pepper (for a kick)
Instructions
- Prep Your Squash:: First things first, let’s tackle that acorn squash. Give it a good scrub under running water. Then, carefully slice it in half lengthwise—this can be a bit of a challenge, so go slow and use a sturdy knife! Scoop out the seeds and stringy bits with a spoon; honestly, this is the messiest part, but it’s gotta be done. Next, slice each half into about 1/2-inch thick rings. I love how these rings look on the plate, all golden and pretty. Lay them out on a baking sheet lined with parchment paper; trust me, parchment paper makes cleanup a breeze with this sticky Maple-Roasted Acorn Squash.
- Whip Up the Glaze:: Now for the good stuff! In a small bowl, melt your unsalted butter. You can do this in the microwave for 30 seconds or so, or in a small saucepan on the stove. Once it’s liquid gold, whisk in the pure maple syrup, light brown sugar, ground cinnamon, and that all-important pinch of salt. Stir it until the brown sugar is mostly dissolved and everything is beautifully combined. It should smell amazing already, honestly, I always want to sneak a spoonful! This glaze is what transforms the simple acorn squash into our delicious Maple-Roasted Acorn Squash.
- Coat and Arrange:: Carefully brush or spoon about half of your glorious maple-brown sugar glaze over one side of the acorn squash rings. Make sure each ring gets a good, even coating. Then, flip them over and arrange them in a single layer on your prepared baking sheet. Try not to overcrowd the pan; if they’re too close, they’ll steam instead of roast, and we want that lovely caramelization! Pour about 1/4 cup of water into the bottom of the baking sheet – this helps create a little steam for tenderness before the roasting kicks in for our Maple-Roasted Acorn Squash.
- First Roast:: Pop that baking sheet into your preheated oven at 400°F (200°C). Let the Maple-Roasted Acorn Squash rings bake for about 15-20 minutes. During this time, the squash starts to soften, and the edges begin to get tender. You’ll notice the glaze starting to bubble and thicken, creating those first delicious caramelized bits. I always peek through the oven door, watching for that beautiful golden hue to appear. Don’t worry if it looks a little watery at first, that’s the steam doing its job!
- Flip and Re-Glaze:: After that first roasting period, carefully remove the baking sheet from the oven. Using tongs or a spatula, flip each acorn squash ring over. Now, take the remaining half of your maple-brown sugar glaze and brush it generously over the other side of the rings. This ensures every bit of the Maple-Roasted Acorn Squash is coated in that sweet, sticky goodness. This is where the magic really starts to happen, building up those layers of flavor and color. Don’t be afraid to get every nook and cranny!
- Final Roast & Serve:: Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the squash is fork-tender and beautifully caramelized on both sides. The edges should be slightly browned and sticky, and the whole kitchen will smell like pure autumn heaven! When it’s done, pull it out, let it cool for just a minute or two (it’s hot!), and then transfer your gorgeous Maple-Roasted Acorn Squash rings to a serving platter. Drizzle any remaining glaze from the pan over the top. This dish just looks so inviting, all golden and tender, ready for your table.