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Cozy Brown Butter Roasted Acorn Squash with Honey

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This roasted acorn squash recipe features a nutty brown butter and honey glaze, creating a perfect sweet-savory balance. It’s an easy, impressive fall side dish that comes together in about 45 minutes with minimal prep.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon cinnamon (optional)
  • Pinch of cayenne pepper
  • Fresh thyme sprigs (for garnish, optional)
  • Flaky sea salt (for garnish, optional)
  • Extra drizzle of honey (for garnish, optional)
  • Crumbled feta or goat cheese (for garnish, optional)
  • Toasted pepitas (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. Cut each half into 1-inch thick slices or wedges.
  3. Place the 3 tablespoons of butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom (about 4-5 minutes). Remove from heat immediately when it smells nutty and turns golden amber.
  4. Add the honey, sea salt, black pepper, cinnamon (if using), and cayenne pepper to the warm brown butter. Whisk until combined and the salt is dissolved.
  5. Place the squash slices in a large mixing bowl. Pour the brown butter mixture over them and toss gently until every piece is evenly coated.
  6. Arrange the coated squash slices in a single layer on the prepared baking sheet. Reserve any extra glaze. Roast for 20 minutes, then flip each piece and brush or drizzle with the reserved glaze. Roast for another 15-20 minutes, until the squash is tender and the edges are caramelized.
  7. Remove from the oven and let cool for 2-3 minutes. Transfer to a serving platter, garnish with fresh thyme, flaky sea salt, and any other desired toppings. Serve warm.

Notes

Don’t overcrowd the pan to ensure caramelization. Watch the butter closely to prevent burning. Season in layers by saving some flaky salt for the end. Let the squash rest for 2-3 minutes after roasting to allow the glaze to set. Double the batch if serving guests.

Nutrition

Keywords: roasted acorn squash, brown butter, honey, fall side dish, easy, vegetarian, gluten-free

Find it online: https://evadinnerideas.com/cozy-brown-butter-roasted-acorn-squash-with-honey/