Roasted Acorn Squash With Maple-Sage Butter

by Julie Cohn

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Roasted Acorn Squash With Maple-Sage Butter 2Although some people do not like zucchini and summer squash, I have found that most people, particularly children, do like winter squashes such Acorn Squash.  Case in point, this Roasted Acorn Squash With Maple-Sage Butter, which is a family favorite!

My 16 year old would not go near zucchini or yellow squash with a ten fifty foot pole.  Yet the other day, when I set this on the table, his eyes lingered longer on the dish than I expected.  I cautiously asked  if he would like to try some, expecting to hear a resounding “no”.   Low and behold, he shocked me by responding that he would like to try it!  Not only did he try it, but he liked it and had seconds!!  It is a good thing, as acorn squash has Vitamin C, B, beta carotene, and magnesium.  Along with the string beans he ate(and loves) with our dinner, he loaded up on the vitamins!  If you need another Thanksgiving side dish, this makes a beautiful addition to your table!

  • 2-3 Acorn Squash
  • 2 Tbsp. Water
  • 3 Tbsp. Butter
  • 1 Shallot, finely minced
  • 1 Clove Garlic, finely minced
  • 4-5 Fresh Sage Leaves, washed and finely minced
  • 2 Tbsp. Maple Syrup
  • 1/4 c. Dried Cranberries
  • 2 Tbsp. Blue Cheese (Optional)

Preheat oven to 350 degrees.  Wash and dry the Acorn Squash.  Slice the ends off, cut in half, and scoop the seeds out.  Cut into thin (approximately 2 inch) slices.

NOTE:  In the photo you will notice that I did not peel the acorns.  While it looks pretty in the photo, it was a pain in the butt to peel after they were cooked and at the table.  Do yourself (and your family) a favor…peel them before cooking, or do not slice them, just roast in halves.

Place the acorn slices in a baking dish and pour the water over them.  (If you are roasting in halves, pour the water in the baking dish first, and put the halves in upside down with the bottoms up.)  Cover with foil and roast for 30 minutes.

Place butter in a saute pan and heat to medium.  Add shallots and garlic and saute for 2-3 minutes, until opaque.

Add the minced sage and saute for 30 seconds more.  Add the dried cranberries and maple syrup, mixing thoroughly.

Open the oven, remove the foil, and pour the butter sauce over the acorn, making sure to distribute evenly.  (If you are baking halves, turn them over with a fork and pour the butter mixture between the halves.)

Bake for 10 minutes more and remove from the oven.  Serve immediately or cover to keep warm.  For an extra kick, and to impress the guests, sprinkle some blue cheese over the top before serving.  Yummy!

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