Roast Acorn Squash

An oil slick of butter spreads across the ocean of syrup

This is a really simple and delicious way to serve winter squash. I prefer the acorn variety but any would work except the spaghetti squash. Always use 100 percent pure maple syrup or the flavor will not be right.

If you do not already have 100 percent pure maple syrup, the price is a little tough to swallow, but the flavor and quality are well worth it. Pure maple syrup comes in two grades in the states, A and B. There are color variations for each grade. The lighter the color the lighter the maple flavor and the sweeter the syrup. Grade A is better balanced than B and better for use as table syrup while B is darker and has a much stronger maple flavor. Although grade B is better for cooking I have eaten it on pancakes without any complaint. Grade B is also cheaper. That said it is easier to find a selection of grade A in the grocery store.

Roast Acorn Squash

  • 1/2 an acorn squash per person
  • 1/4 cup pure maple syrup per squash
  • 2-3 tbsp butter per squash

Cut squash in half and place flesh side down in a pan filled with 1/4″ water. Bake at 365 degrees until soft and a knife easily passes completely through. Remove from oven and scoop out pulp and seeds. Dump water and place each squash half flesh side up into pan. Add 1-1 1/2 tbsp butter and 1/8 cup maple syrup into each cavity. Bake for 10 more minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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45 Responses to Roast Acorn Squash

  1. ChgoJohn says:

    Good idea cooking the squash in a shallow water bath. I’ve never seen it done that way but I can definitely see the advantages. And I much prefer using maple syrup over brown sugar. All in all, a great fall recipe.

  2. A perfect pairing, Greg. In Canada, Québec is Maple Syrup country, but if you are fortunate enough to have the majestic maples on your lot, you can make your own (it’s a lot of work, I’m told). JT’s sister knows someone who did this past winter and was kind enough to give us a LITRE. An entire LITRE of pure dark Canadian Maple Syrup…that’s a lot of pancakes, my friend! I shall try this recipe for our Thanksgiving next weekend at my brother’s cottage! (yes, your’s IS a little late ;-)!)

  3. Jessica says:

    Mmm, squash! My sister made something similar last Thanksgiving, but added rosemary and it was delish. Thanks for the syrup info! Usually I just go for the cheapest pure maple syrup I can find which ends up not being that cheap anyway.

  4. Leah says:

    I just received an acorn squash in a Farmer’s Market bag. I will definitely be trying your recipe.

  5. I love acorn squash roasted plain with butter! The syrup sounds interesting.

  6. Have never had acorn squash – this looks delicious!

  7. Yum! Pure maple syrup and butter…I just got giddy!

  8. Mmmmm, this is a favorite around here, one we’ve been doing for years…
    Grade B syrup is MUCH better for cooking – the flavors are stronger, and don’t get lost when heat is added.

  9. I like this method of cooking, which is a new twist, thanks! I adore the butter and syrup and completely agree with the importance of the “real thing.” Living up here in maple syrup country, there is always competition between New Hamsphire and Vermont as to who has the best! I add walnuts to my squash — it’s like dessert!

  10. BrainRants says:

    This also works with the stray butternut squash that accidentally grows from your failed mulch pile (dammit!). But hey, free squash, right?

  11. Judy says:

    I always slice my acorn squash the other direction, but I like this better…it looks like a flower. Lovely. 🙂

  12. nrhatch says:

    My dad grew up in Vermont . . . Maple Syrup all the way! 😀

  13. Kristy says:

    I haven’t had an acorn squash in years and I think I’ve only had it once. I might just have to try it out again this year. The first time I had it was in college before I really truly knew how to eat. 😉

  14. Holly says:

    Syrup. With a vegetable… I’m sorry but it sounds a little Weird!

  15. I’m Canadian and didn’t know that there was a Grade B maple syrup (oops). I love this recipe, learned how to make it when living with my sister-in-law and it’s one of my favorites…a perfect combination of fall flavors. Btw I know you’ve been selected before for Versatile Blogger but thought I’d still include you in my list so readers can find your blog and enjoy it as much as I do! Have an awesome weekend!

  16. This looks lovely! I have an acorn squash and planned to fix it next week. Thanks for a great recipe to try!

  17. This is such a delicious idea! I can’t wait to try a few different sorts of squash. I’ve already got my eye on one.

  18. I would have never combined squah with maple syrup. I’ve never even heard of it. This looks very interesting.. very interesting indeed

  19. ceciliag says:

    Love those we are huge fans here, though (naturally) i make them with butter and honey, and a wee slice of bacon, whcih crisps as the butter is absorbed.. YUM! maybe we will have those tonight with the roast lemon chicken! Speaking of which i had better get busy.. c

  20. Alli says:

    I don’t think I have ever seen acorn squash before! I like the idea of it with maple syrup..yum

  21. Kelly says:

    I’m all about roasted squash this time of year – can’t get enough of it. Maple squash? even better.

  22. Sissi says:

    A very original (for me) and luscious recipe! I would have never thought of using my maple syrup this way (I only have Canadian here, no A or B letters…).
    Please, don’t remind me Winter is coming soon… I mean Winter squash made me almost shiver! we still have short sleeves weather here in Switzerland, so I try to forget it’s Autumn, not to mention Winter. I suppose your Winter must be like my Spring or early Autumn 🙂

  23. I’ve never roasted squash in water upside down before, sounds a lot easier than peeling and chopping the things. The maple syrup sounds like a lovely addition, we can’t get decent maple syrup here, I always use miel de cana (cane honey/molasses) as a substitute. That squash is really pretty too…

  24. Lisa says:

    Oh, yes, Fall is here and it’s so awesome to see squash, baked, buttered and ‘syruped’! Love your water bath method – so looking forward to trying it! BTW, I like Grade B on my pancakes (and waffles) too 🙂

  25. JamieAnne says:

    I love squash! Yum!

  26. I love maple syrup on my squash, delish!

  27. TasteFood says:

    This sounds like a perfect way to serve squash.

  28. Joanne says:

    Sometimes the simplest things are the best. I have to agree with how you serve your roast acorn squash!

  29. Charles says:

    I’ve never heard of (or seen actually) an acorn squash, but it looks so pretty. Isn’t nature incredible? The shapes it comes out with… Your way of serving them looks delicious. Perfect for an alternative breakfast, dessert or wonderful little snack!

  30. Just got a jug of real NY maple syrup during a recent hiking trip…now i have another excellent use for it!! (P.S. did you know that acorn squash is the best substitute for Caribbean calabaza pumpkin?

  31. I use to be a squash hater, but Liz turned me around and got me on the right path. I haven’t tried it with maple syrup yet, but I’m sure it would be good. As a grillin man I’m sure you would appreciate this recipe I post earlier this year: http://sports-glutton.com/2011/01/28/bbq-acorn-squash/

    Hope you had a great weekend. Cheers!

  32. Korena says:

    I always put maple syrup on squash, and usually add a sprinkle of chili powder and some cinnamon – sounds weird, but tastes awesome.

    There are actually three grades of maple syrup in Canada – Canada #1, #2 Amber, and #3 Dark, plus sub-grades based on colour – but I’m pretty sure that outside of Quebec and Ontario, it’s mostly #1 or #2. My bf’s parents lived in Montreal for a year and have some friends who make maple syrup, so now we are lucky enough to have a steady supply of the good dark stuff, which is the most scarce and apparently the most popular! 🙂

  33. What a beautiful squash! And you’re right, it’s magic, but that bit of butter makes all the difference.

  34. spicegirlfla says:

    I love roasted squash and acorn is always a favorite! I’ve never done mine in a water bath, mostly roasted and caramalized. I could definitely see how this would be so tender made in this way…and all that buttery goodness!! yum!!

  35. Mmm..butter! How it should be done. Like the idea of dumping the water and using the butter at the end.

  36. I’ve got 2 acorn squash growing in my garden right now. As soon as they’re done, you can bet I’ll be using this recipe. Mmm…

  37. This just screams Fall! : )

  38. PhobicFoodie says:

    I LOVE roasted acorn squash! Thanks for the reminder and inspiration!

  39. I love acorn squash!

  40. Pingback: Sunday Suppers: Let the Detox Begin… Or Not | Rufus' Food and Spirits Guide

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