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Roasted Acorn Squash with Maple Dijon and Brown Butter! Recipe

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This Roasted Acorn Squash with Maple Dijon and Brown Butter recipe features tender slices of acorn squash caramelized to perfection with a rich brown butter glaze infused with sage, maple syrup, Dijon mustard, and a hint of apple cider vinegar. Toasted pepitas add a crunchy finishing touch, making this an elegant yet simple side dish that balances sweet, savory, and nutty flavors beautifully.

Ingredients

Acorn Squash

  • 2 medium acorn squash, about 2½ to 3 pounds total (1.1 to 1.35 kg), scrubbed and dried
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper

Maple-Dijon Brown Butter

  • 3 tablespoons unsalted butter (42 g), cut into a few pieces
  • 10 small to medium fresh sage leaves, washed and dried thoroughly
  • 1½ tablespoons pure maple syrup (about 30 g)
  • 2 teaspoons smooth Dijon mustard
  • 2 teaspoons apple cider vinegar

Crunchy Finish

  • ¼ cup raw, unsalted pepitas (about 30 g)
  • A small pinch of fine sea salt
  • ⅛ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and position racks in the upper and lower thirds. Line two baking sheets with parchment paper rated for high heat.
  2. Prepare Squash: Scrub the acorn squash under running water and dry thoroughly. Trim a thin slice from the bottom of each squash so it can stand securely. Using a sharp chef’s knife, cut the squash in half from stem to base. Scoop out seeds and stringy centers with a spoon and trim any remaining stem. Place halves cut side down and slice crosswise into ¾-inch (2 cm) thick crescents, keeping the skin attached.
  3. Season Squash: Pat cut surfaces dry and toss squash slices in a large bowl with olive oil, ½ teaspoon fine sea salt, and black pepper until evenly coated.
  4. Arrange and Roast Squash: Arrange squash crescents in a single layer on the two baking sheets with space between pieces for even roasting. Place pans in the oven and roast for 20 minutes without turning to allow undersides to brown gently.
  5. Toast Pepitas: While squash roasts, heat a dry skillet over medium heat and toast raw pepitas for 3 to 4 minutes, stirring frequently until lightly golden and nutty-smelling. Transfer to a small plate, season with a pinch of salt and optional crushed red pepper flakes, and let cool uncovered.
  6. Prepare Brown Butter and Sage: Reduce skillet heat to medium-low, add butter, and melt until it begins foaming (1 to 2 minutes). Add dried sage leaves and sauté for 30 to 60 seconds until crisp and slightly stiffened, then remove leaves onto a paper towel. Continue cooking butter, stirring frequently, until the milk solids turn golden brown and produce a nutty aroma (1 to 3 minutes). Immediately pour browned butter into a heatproof bowl.
  7. Make Maple-Dijon Glaze: Let browned butter cool about 2 minutes, then whisk in maple syrup, Dijon mustard, and apple cider vinegar until combined. Taste and adjust, keeping in mind the squash will add sweetness. Stir again before using as butter may separate slightly.
  8. Turn Squash and Continue Roasting: After initial 20 minutes roasting, carefully flip each squash crescent with a thin spatula, rotate pans front to back, and switch their rack positions. Roast for an additional 10 to 15 minutes until both sides show golden patches and the flesh is just tender to a fork.
  9. Glaze Squash: Brush about half of the maple-Dijon brown butter glaze over the upward-facing surfaces of the squash slices, avoiding pouring onto the pans. Return the squash to the oven and roast for another 5 to 8 minutes until the edges are glossy, slightly bubbling, and easily pierced with a fork but not burnt.
  10. Finish and Serve: Transfer roasted squash to a warm platter. Stir remaining glaze and spoon it evenly over the squash crescents, including the flavorful browned bits. Scatter toasted pepitas over the dish and crumble some reserved sage leaves on top for texture and flavor. Taste a piece and add salt if needed. Serve promptly while centers are soft, edges caramelized, and pepitas crunchy.

Notes

  • Choose acorn squash that is firm and similar in size for even cooking.
  • Be careful when slicing the squash due to its tough skin; stabilize your cutting board.
  • Do not overcrowd the pans to ensure slices roast and brown properly.
  • Use fresh sage and make sure leaves are very dry to prevent bubbling when frying in butter.
  • Watch the browned butter carefully; removing it at the right time ensures flavor without burning.
  • Glaze sparingly to enhance flavor without overwhelming the natural sweetness of the squash.
  • Roasting time may vary slightly based on oven and slice thickness; always check tenderness before serving.
  • To make this recipe vegan, substitute butter with vegan butter and omit sage or use a plant-based alternative.

Find it online: https://deliciousyum.com/roasted-acorn-squash-with-maple-dijon-and-brown-butter-recipe/