Description
This Roasted Acorn Squash recipe offers a simple, flavorful way to enjoy seasonal squash by roasting it with a buttery honey cinnamon glaze. Perfect as a cozy side dish, the natural sweetness of the squash is enhanced with warm spices and a touch of honey, making it an inviting addition to fall and winter menus.
Ingredients
Scale
Squash
- 2 small acorn squash (or 1 large, about 2 lbs)
- 1 teaspoon olive oil
- Salt and black pepper, to taste
Glaze
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare the squash: Cut the acorn squash lengthwise from stem to tip and scoop out the pulp and seeds using a spoon, creating a hollow center.
- Season and cook the squash: Brush the cut sides of the squash with olive oil and season generously with salt and black pepper. Place them face down on the prepared baking sheet and roast for 15 minutes.
- Prepare the glaze: While the squash is roasting, combine the melted butter, honey, and cinnamon in a microwave-safe bowl and gently heat until the mixture is blended and warm.
- Flip and glaze: Remove the squash from the oven, flip them so the cut sides are facing up, brush the butter-cinnamon-honey glaze over the exposed flesh, and return to the oven for another 15 minutes to roast until tender and caramelized.
- Serve and garnish: Optionally, garnish the roasted squash with fresh herbs like parsley or thyme before serving to add a fresh, aromatic touch.
Notes
- For best results, choose acorn squashes that are firm and heavy for their size.
- If you prefer a vegan version, substitute the butter with a plant-based alternative and use maple syrup instead of honey.
- You can add a pinch of nutmeg or cloves to the glaze for extra warm spice flavor.
- Serving suggestion: pair this dish with roasted meats or grains for a complete meal.
