Spiced & Roasted Acorn Squash
Simple roasted acorn squash with butter, maple sugar, cinnamon and warm spices. Tips for scoring, timing, swaps, and serving.
Acorn squash has the perfect little shape for holding butter, sugar, and spice. We love scoring it so the flavors can seep into the flesh.
Yield: 2-4 servings
- Score the flesh so butter and spices seep in, then bake cut-side up.
- Bake covered first, uncover to baste and caramelize until tender.
- Add toasted nuts or a scoop of vanilla ice cream for a sweet finish.
Preparation Instructions:
- Preheat oven to 350 degrees F.
- Cut the squash in half, scoop out the seeds, and score the inside of the squash with a paring knife. You could also stab it with a fork like you would for baking potatoes.
- Brush the skin side with cooking oil, and place cut-side-up on a baking tray.
- Place 1 tablespoon of butter (or more if desired) in the hollow side of each squash, along with 2 teaspoons maple sugar, 1 teaspoon cinnamon, 1/2 teaspoon coriander, a pinch of nutmeg, and a pinch of salt. You can also add cracked black pepper to taste.
- Cover and bake for 30-40 minutes.
- Remove from the oven, uncover, and use a brush to baste the melted butter, sugar, and spice over the squash.
- Return squash to the oven and continue cooking until the squash is tender and butters and sugar have caramelized, roughly 15-20 minutes.
thespicehouse.com
More About This Recipe
Be careful not to pierce the skin of the pumpkin when scoring the flesh. You could add some nuts to this while it bakes, like pecans or walnuts. This would make a creative way to serve a scoop of vanilla ice cream for company.
Frequently Asked Questions
What temperature and total cook time should I use?
Preheat the oven to 350°F. Bake cut-side up, covered, for 30 to 40 minutes, then uncover, baste, and bake another 15 to 20 minutes until tender and caramelized. Convection ovens may finish 5 to 10 minutes faster.
How can I tell when the squash is done?
Pierce the flesh with a fork or knife. It should go in easily and the flesh should feel soft. The sugar and butter should look melted and slightly caramelized in the hollow.
Can I substitute maple sugar? What about other sweeteners?
Yes. Brown sugar works 1:1. Liquid sweeteners like maple syrup or honey also work but will caramelize faster, so use a little less and watch closely to prevent burning.
How do I score the squash without puncturing the skin?
Make shallow parallel cuts with a paring knife into the flesh only. Stop before you reach the skin. If you prefer, prick the flesh lightly with a fork instead.
Can I prepare this ahead of time or reheat leftovers?
Yes. You can assemble and refrigerate before baking, then bake as directed from cold. For leftovers, reheat covered at 325 to 350°F for 10 to 15 minutes or microwave until warm. Add a fresh knob of butter before serving if needed.
What should I do with the seeds? Can I add nuts while baking?
Save and roast the seeds separately: rinse, dry, toss with oil and salt, then roast at 325 to 350°F for 12 to 20 minutes. If adding nuts like pecans or walnuts to the squash, add them partway through the final bake so they toast but do not burn.
Any serving suggestions or pairings?
Serve as a side or a dessert. Try topped with toasted pecans and a scoop of vanilla ice cream for dessert, or pair with roasted pork, chicken, or a grain salad for a savory plate.
Can I scale this recipe for bigger or different squash?
Yes. Multiply ingredients for more squash. Larger or denser squash may need extra cooking time. For other varieties like butternut, adjust time based on piece size and test for tenderness.
What temperature and total cook time should I use?
Preheat the oven to 350°F. Bake cut-side up, covered, for 30 to 40 minutes, then uncover, baste, and bake another 15 to 20 minutes until tender and caramelized. Convection ovens may finish 5 to 10 minutes faster.
How can I tell when the squash is done?
Pierce the flesh with a fork or knife. It should go in easily and the flesh should feel soft. The sugar and butter should look melted and slightly caramelized in the hollow.
Can I substitute maple sugar? What about other sweeteners?
Yes. Brown sugar works 1:1. Liquid sweeteners like maple syrup or honey also work but will caramelize faster, so use a little less and watch closely to prevent burning.
How do I score the squash without puncturing the skin?
Make shallow parallel cuts with a paring knife into the flesh only. Stop before you reach the skin. If you prefer, prick the flesh lightly with a fork instead.
Can I prepare this ahead of time or reheat leftovers?
Yes. You can assemble and refrigerate before baking, then bake as directed from cold. For leftovers, reheat covered at 325 to 350°F for 10 to 15 minutes or microwave until warm. Add a fresh knob of butter before serving if needed.
What should I do with the seeds? Can I add nuts while baking?
Save and roast the seeds separately: rinse, dry, toss with oil and salt, then roast at 325 to 350°F for 12 to 20 minutes. If adding nuts like pecans or walnuts to the squash, add them partway through the final bake so they toast but do not burn.
Any serving suggestions or pairings?
Serve as a side or a dessert. Try topped with toasted pecans and a scoop of vanilla ice cream for dessert, or pair with roasted pork, chicken, or a grain salad for a savory plate.
Can I scale this recipe for bigger or different squash?
Yes. Multiply ingredients for more squash. Larger or denser squash may need extra cooking time. For other varieties like butternut, adjust time based on piece size and test for tenderness.
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