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Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Tender slices of roasted acorn squash drizzled with a sweet and savory maple brown butter vinegar sauce is an easy recipe to make and tastes SO delicious. I will be making this beautiful and delicious side dish again for Thanksgiving next month. My family loves anything with vinegar in it so I decided to immediately make this recipe when I saw it on From Scratch Fast. The tang from the vinegar cuts the richness of the brown butter and I loved it. The sauce paired beautifully with the squash and topping it with some crushed toasted hazelnuts & chopped parsley made it extra special.

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

How to Make Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste.

Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined.

Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving.

Arrange the squash slices on the prepared baking sheet in an even layer.

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Bake until the squash is caramelized and tender, about 25-30 minutes, flipping the slices halfway through roasting.

Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash. Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy.

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

 

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 - 6 people
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 large acorn squash, washed well
  • Sea salt and freshly cracked pepper, to taste
  • 3 tbsp butter
  • 1 tbsp white wine vinegar
  • 2 tbsp real maple syrup
  • Toasted hazelnuts, chopped
  • Fresh parsley, chopped

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons.
  • Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste. 
  • Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma.
    Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. 
  • Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined. 
  • Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving. 
  • Arrange the squash slices on the prepared baking sheet in an even layer. Roast until the squash is caramelized and tender, about 25-30 minutes, flipping the slices halfway through roasting. 
  • Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash. Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy. 
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6 Comments

  1. Can’t get enough of pumpkins at this time of the year. Those roasted acorn wedges look mouthwatering, Pam.

  2. That sounds yummy but I tried to but Maple syrup here the other day. They wanted £8 for a very small bottle so I decidedthat I could do without!! Keep well Diane

  3. This sounds heavenly! I have a kabocha squash that I will definitely be making this way.

  4. Can this be done in an air fryer?

    1. Marian,

      I don’t have an air fryer so I’m not sure if it would work. Please let me know how it turns out if you give it a try!

      -Pam