Part of the charm of roasted acorn squash is that most preparations have an excessive amount of sweetener, like maple or brown sugar, and all the butter. While I occasionally enjoy side dishes that are basically dessert, I also like a bit of a savory and spicy kick to go with my sweetness. This roasted acorn squash screams fall, comes together easily, and can be made ahead and reheated just before serving. One acorn squash can easily serve several people if it’s one of many sides; if you have a larger party, this is easily scalable, just double or triple.
Ingredients
- 1 acorn squash
- 1 tablespoon unsalted butter, softened
- 1 teaspoon brown sugar
- 1 tablespoon maple syrup
- ½ teaspoon chipotle chili powder
- 1 teaspoon kosher salt
- Extra virgin olive oil (optional)
- Flaked sea salt, for serving
- Italian Parsley, for serving (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line a sheet pan with parchment or foil (this makes clean up a breeze later).
Meanwhile, (leave peeled) slice squash in half through the stem and discard seeds/innards (use a spoon, treat it like you would a pumpkin you’re about to carve). Place on sheet pan, cut side up. Next, stir together softened butter, sugar, syrup, chipotle chili powder, and kosher salt in a small bowl—make a paste with it, then smear paste all over the cavity of the squash, including the cut sides on top. If you’re feeling decadent (perhaps on Thanksgiving??), drizzle each half with some olive oil. Who doesn’t like a little extra fat?
Roast 45-65 minutes, or until tender when a fork is inserted into the cavity.
Let cool a few minutes. Slice into wedges, place on a platter, and sprinkle with flaked sea salt (I like Maldon) and optionally add some parsley.
