Frequently asked questions
Swirl in a little maple syrup to that brown butter garnish with chopped pecans, and it makes the sweet, tender squash taste absolutely irresistible! Alex and I have eaten lots of roasted acorn squash, but this is the way we’ll be making it every time. (We took one bite and said, wow!) Here’s how to bake acorn squash and our notes on making it into an easy side dish.
Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor. Gently check the skin. It should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot. Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.
Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Roast for 40 minutes total at 450°F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter! Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).
With chicken like Pan Seared Chicken, Parmesan Crusted Chicken, or Creamy Garlic Chicken. With fall dinners like Vegetarian Meatloaf or Vegetarian Meatballs and Gravy. With salmon like Baked Salmon, Pecan Crusted Salmon or Brown Sugar Salmon. With seafood like Baked Cod or Grilled Halibut. With vegetarian dishes like Crispy Tofu or Eggplant Lasagna. Make it into a main dish like Stuffed Acorn Squash.
Go for Stuffed Acorn Squash Try Acorn Squash Soup Make Acorn Squash Salad with Farro Opt for Instant Pot Acorn Squash
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2 acorn squash 1 tablespoon olive oil 1/2 to 3/4 teaspoon kosher salt Fresh ground black pepper
For serving
3 tablespoons salted butter (or vegan butter) 1 tablespoon maple syrup ¼ cup chopped pecans Sea salt, to garnish
