📝 About This Recipe
This dish celebrates the natural sweetness of autumn with tender, caramelized wedges of acorn squash drizzled in a warm maple-bourbon glaze. The addition of fresh sage and crunchy toasted pecans creates a sophisticated balance of earthy and sweet flavors that perfectly captures the essence of harvest season. It is a stunning side dish that transforms a humble winter squash into a centerpiece-worthy highlight of any holiday table.
🥗 Ingredients
The Squash
- 2 medium Acorn Squash (halved, seeded, and sliced into 1-inch wedges)
- 3 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Maple-Bourbon Glaze
- 3 tablespoons Pure Maple Syrup (Grade A or B)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Bourbon (optional for depth)
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Freshly Grated Nutmeg
- 1 pinch Cayenne Pepper (for a hint of heat)
Toppings & Garnish
- 1/2 cup Pecans (roughly chopped)
- 8-10 pieces Fresh Sage Leaves (thinly sliced)
- 1/4 cup Pomegranate Arils (for brightness and color)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
-
2
Prepare the squash by cutting off the stem and blossom ends, then slicing them in half from pole to pole using a sharp chef's knife.
-
3
Use a sturdy metal spoon to scoop out the seeds and stringy pulp from the center of each squash half until the cavity is clean.
-
4
Slice each half into 1-inch thick wedges, following the natural ridges of the squash to create beautiful crescent shapes.
-
5
In a large mixing bowl, toss the squash wedges with the olive oil, kosher salt, and black pepper until every piece is thoroughly and evenly coated.
-
6
Arrange the wedges on the prepared baking sheet in a single layer, ensuring they aren't touching to allow for proper roasting rather than steaming.
-
7
Roast the squash in the center of the oven for 20 minutes, then carefully flip each wedge using tongs to ensure even browning on both sides.
-
8
While the squash roasts, whisk together the maple syrup, melted butter, bourbon (if using), cinnamon, nutmeg, and cayenne in a small bowl.
-
9
Return the flipped squash to the oven for another 10 minutes until the flesh is tender when pierced with a fork.
-
10
Drizzle the prepared maple glaze over the squash wedges and sprinkle the chopped pecans across the tray.
-
11
Roast for a final 5-7 minutes, allowing the glaze to bubble and thicken into a sticky coating and the pecans to become fragrant and toasted.
-
12
Remove the tray from the oven and immediately scatter the fresh sage leaves over the hot squash so their essential oils release.
-
13
Transfer the squash to a serving platter, ensuring you scrape up any extra caramelized glaze from the parchment to drizzle on top.
-
14
Garnish with the vibrant pomegranate arils and a final sprinkle of flaky sea salt before serving immediately while warm.
💡 Chef's Tips
Don't peel the squash! The skin of the acorn squash is completely edible and becomes tender and delicious when roasted. For the best caramelization, make sure the squash is dry before adding the oil; moisture is the enemy of a good roast. If you prefer a savory profile, swap the maple syrup for balsamic glaze and use rosemary instead of sage. Check for doneness by inserting a paring knife into the thickest part of the wedge; it should slide in with zero resistance. Avoid overcrowding the pan; use two baking sheets if necessary to give the wedges enough space for air circulation.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a hard apple cider to complement the maple and spice notes. Serve alongside a roasted turkey or herb-crusted pork tenderloin for a classic autumnal feast. Add any leftovers to a bed of massaged kale or arugula with goat cheese for a gourmet salad the next day. Serve with a side of wild rice pilaf or quinoa to make it a hearty and filling vegetarian main course.