📝 About This Recipe
This comforting dish captures the essence of autumn, featuring tender acorn squash halves roasted until caramelized and buttery. A rich glaze of pure Grade A maple syrup and warm spices creates a velvety finish that highlights the squash's natural sweetness. Garnished with crunchy toasted pecans and crispy fried sage, it is a sophisticated take on a classic New England harvest side dish.
🥗 Ingredients
Main Ingredients
- 2 medium Acorn Squash (washed, halved lengthwise, and seeds removed)
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Maple Glaze
- 4 tablespoons Unsalted Butter (melted)
- 1/3 cup Pure Maple Syrup (Grade A or Dark for robust flavor)
- 1 tablespoon Light Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1 pinch Cayenne Pepper (to balance the sweetness)
Toppings and Garnish
- 1/2 cup Pecans (roughly chopped)
- 8-10 pieces Fresh Sage Leaves (whole)
- 1 pinch Flaky Sea Salt (for finishing)
- 2 tablespoons Pomegranate Arils (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mat for easy cleanup.
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2
Using a sharp chef's knife, cut a very thin slice off the bottom of each squash half so they sit flat and stable on the baking sheet without rolling.
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3
Brush the flesh side of the squash halves with the olive oil and season evenly with kosher salt and black pepper.
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4
Place the squash flesh-side down on the prepared baking sheet. Roast for 20-25 minutes, or until the edges are starting to brown and the flesh is becoming tender.
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5
While the squash roasts, whisk together the melted butter, maple syrup, brown sugar, cinnamon, ginger, and cayenne in a small bowl until well combined.
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6
Remove the squash from the oven and carefully flip them over using tongs so the hollowed-out centers are facing up.
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7
Divide the maple butter mixture evenly among the four squash cavities, using a brush to coat the top rims as well.
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8
Place the squash back in the oven, upright, and roast for another 15-20 minutes. The glaze should be bubbling and the squash should be easily pierced with a fork.
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9
During the last 5-7 minutes of roasting, scatter the chopped pecans onto the baking sheet around the squash to toast them until fragrant.
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10
In a small skillet over medium heat, add a teaspoon of oil and flash-fry the sage leaves for 30 seconds until crisp but still green; drain on a paper towel.
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11
Remove the squash from the oven. Use a spoon to baste the flesh once more with the hot syrup collected in the center.
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12
Top each squash half with the toasted pecans, crispy sage leaves, and a sprinkle of flaky sea salt.
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13
Allow the squash to rest for 5 minutes before serving to let the glaze thicken slightly. Serve warm.
💡 Chef's Tips
Always use real maple syrup rather than 'pancake syrup' for a complex, woody flavor profile. If the squash skin is very thick, you can add 1/4 cup of water to the bottom of the pan during the first roast to create steam. To prevent the sugar from burning, ensure your oven rack is in the center position, not too close to the heating element. For a vegan version, substitute the butter with a high-quality vegan butter or coconut oil. Leftovers make a great base for a fall salad; simply cube the cold roasted squash and toss with arugula and goat cheese.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a hard apple cider to complement the maple notes. Serve alongside roasted turkey or a thick-cut pork chop for a classic autumnal meal. Add a dollop of Greek yogurt or mascarpone cheese in the center for a creamy contrast. Accompany with a side of wild rice pilaf with dried cranberries. Great as a vegetarian main course when served with a side of sautéed kale or Swiss chard.