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Kid-Approved Roasted Acorn Squash with Maple Butter Glaze

Kid-Approved Roasted Acorn Squash with Maple Butter Glaze - featured image
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This kid-approved roasted acorn squash with maple butter glaze is a quick and easy side dish that turns a simple vegetable into a sweet, caramelized treat. With a perfect balance of maple and butter, it’s a family-friendly recipe that even picky eaters will love.

Ingredients

Scale
  • 2 medium acorn squash (about 1 ½ to 2 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon brown sugar (light or dark)
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon vanilla extract
  • Fresh thyme or rosemary for garnish (optional)
  • Crumbled bacon for garnish (optional)
  • Toasted pecans or walnuts for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Carefully cut each acorn squash in half from stem to tip using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon.
  3. Cut each half into 1-inch thick wedges, aiming for uniform thickness (about 4 to 6 wedges per half).
  4. Place the squash wedges on the prepared baking sheet in a single layer. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat each piece. Arrange the wedges cut-side down on the sheet.
  5. Roast for 15 minutes.
  6. While the squash roasts, make the glaze: In a small saucepan over medium-low heat, combine the butter, maple syrup, brown sugar, cinnamon, and vanilla extract. Stir constantly until the butter is melted and the sugar is dissolved, about 2 to 3 minutes. Do not let it boil. Remove from heat and set aside.
  7. After 15 minutes, remove the baking sheet from the oven. Using tongs, carefully flip each wedge so the cut side is facing up. Brush each wedge generously with the maple butter glaze. Reserve about 2 tablespoons of glaze for serving.
  8. Return the baking sheet to the oven and roast for another 12 to 15 minutes, or until the squash is tender when pierced with a fork and the edges are golden brown and slightly caramelized. For extra caramelization, switch the oven to broil for the last 2 minutes, watching closely.
  9. Remove from the oven and let cool for 2 to 3 minutes on the baking sheet. Transfer to a serving platter and drizzle with the reserved maple butter glaze. Garnish with fresh thyme if desired. Serve warm.

Notes

For dairy-free, substitute butter with coconut oil or vegan butter. For lower sugar, reduce maple syrup to 1 tablespoon and skip brown sugar. If squash isn’t tender after second roast, wedges may be too thick—aim for ¾-inch next time. Don’t overcrowd the baking sheet to ensure caramelization. Use room temperature butter for a smooth glaze. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes or in a skillet with butter.

Nutrition

Keywords: roasted acorn squash, maple butter glaze, kid-friendly, easy side dish, fall recipe, Thanksgiving side, healthy vegetable, quick weeknight dinner

Find it online: https://dinadishes.com/kid-approved-roasted-acorn-squash-with-maple-butter-glaze/