As fall rolls around, there’s nothing quite as comforting as curling up with a warm, savory dish. And when it comes to autumnal vegetables, acorn squash is a perennial favorite. This delicious, hearty veggie is incredibly versatile, but it truly shines when roasted with a touch of sweet maple syrup. Today, we’re sharing two delicious recipes for Roasted Maple Acorn Squash that are sure to delight your taste buds.
First up, we have a Maple Butter Roasted Acorn Squash with Pecans from Recipe for Perfection. This recipe is a simple, yet decadent twist on classic roasted acorn squash. The squash is first sliced into rings, then coated in a mixture of melted butter, maple syrup, and cinnamon before being baked in the oven. Once the squash is tender and caramelized, it’s topped with crunchy pecans and crumbled blue cheese for the perfect balance of sweet and savory flavors.
To make this dish, start by preheating your oven to 400 degrees Fahrenheit. Next, slice your acorn squash into rings and remove the seeds. In a small bowl, whisk together melted butter, maple syrup, and cinnamon, then brush the mixture over each slice of squash. Place the squash rings on a baking sheet and bake for 25-30 minutes, or until golden and tender.
While the squash is roasting, prepare the toppings. Toast a handful of chopped pecans in a dry skillet until fragrant, then set aside. Crumble a few ounces of blue cheese and set aside as well.
Once the squash is done, remove it from the oven and let it cool for a minute or two. To serve, arrange the squash slices on a platter, then top with the toasted pecans and crumbled blue cheese. This dish is perfect as a side dish to your favorite fall meal or as a vegetarian entree on its own.
If you’re looking for a simpler take on Roasted Maple Acorn Squash, look no further than Tasty Thrifty Timely’s Maple Roasted Acorn Squash on the Side. This recipe is a breeze to make and allows the natural sweetness of the squash to shine through. Simply slice your acorn squash in half and remove the seeds, then brush with maple syrup and sprinkle with sea salt. Roast in the oven until tender, then serve with a pat of butter and a sprinkle of chopped pecans.
To make this dish, start by preheating your oven to 400 degrees Fahrenheit. Slice your acorn squash in half and remove the seeds. Brush the squash halves with maple syrup and sprinkle with sea salt, then bake for 30-40 minutes, or until tender.
Once the squash is done, remove it from the oven and let it cool for a minute or two. To serve, place each squash half on a plate and top with a pat of butter and a sprinkle of chopped pecans. This dish is perfect as a simple side dish to any fall meal.
In conclusion, these two Roasted Maple Acorn Squash recipes are the perfect addition to any fall menu. Whether you prefer the decadent depth of flavor in Recipe for Perfection’s Maple Butter Roasted Acorn Squash with Pecans or the simplicity of Tasty Thrifty Timely’s Maple Roasted Acorn Squash on the Side, both dishes are sure to satisfy your cravings for warm, comforting autumnal flavors. So fire up your oven, grab some ripe acorn squash, and get ready to dig in!