Glazed Maple Acorn Squash is a cozy American side dish that turns a simple autumn vegetable into something warm, buttery, and gently sweet. Acorn squash became a familiar feature of American fall cooking because its naturally sweet flesh pairs especially well with maple syrup and warming spices. In this vintage recipe, thick squash rings are first covered and baked with a little water until tender, then brushed with a glaze of pure maple syrup, melted butter, and cinnamon. A final trip to the oven allows the syrup to bubble and collect in the centers of the squash. With only a handful of ingredients, it is an easy seasonal side that feels equally at home with a weeknight roast or on a Thanksgiving table.
Ingredients
- 1 golden acorn squash (large)
- ¼ cup water
- 2 tbsp pure maple syrup
- 1 tbsp butter ( or margarine, melted)
- ¼ tsp cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 375°F.
Step 2: Prepare the Squash
- Cut the stem and blossom ends from the acorn squash.
- Cut the squash crosswise into four equal slices.
- Remove and discard the seeds and membrane.
Step 3: Arrange in the Baking Dish
- Pour 1/4 cup water into a 9 × 13-inch baking dish.
- Arrange the squash slices in the pan.
- Cover the baking dish with foil.
Step 4: Bake Until Tender
- Bake for 30 minutes, or until the squash is tender.
Step 5: Make the Maple Glaze
- Combine the maple syrup, melted butter or margarine, and cinnamon in a small bowl.
- Mix well.
Step 6: Glaze the Squash
- Uncover the squash and carefully pour off the water.
- Brush the squash generously with the maple mixture, allowing any excess glaze to pool in the centers.
Step 7: Finish Baking
- Return the uncovered squash to the oven.
- Bake for 10 minutes more, or until the maple mixture is bubbling.
Step 8: Serve
- Serve the glazed squash warm.
Tips
- Choose an acorn squash that feels heavy for its size and has firm, unblemished skin.
- Cut the squash slices as evenly as possible so they cook at the same rate.
- Use pure maple syrup, rather than pancake syrup, for the best maple flavor.
- For a richer glaze, use butter rather than margarine.
- Add a small pinch of nutmeg or ground cloves for extra autumn warmth.
- For a sweeter holiday version, sprinkle a little brown sugar over the glazed squash before the final baking.
- Add chopped pecans or walnuts during the last 10 minutes for crunch.
- Test the squash with the tip of a knife after 30 minutes; it should slide easily into the flesh.
- Pour off the baking water carefully before glazing so the maple mixture isn't diluted.
- This squash pairs especially well with roast chicken, turkey, ham, or pork.
Nutrition
Calories: 148kcalCarbohydrates: 28gProtein: 2gFat: 3.5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.9gTrans Fat: 0.1gCholesterol: 8mgSodium: 30mgPotassium: 650mgFiber: 4gSugar: 10gVitamin A: 850IUVitamin C: 18mgCalcium: 70mgIron: 1.4mg