Roasted Acorn Squash Slices with Maple Brown Butter Vinegar Sauce

These roasted acorn squash slices are drizzled with a brown butter, maple syrup and vinegar sauce for a side dish that will leave you swooning. The combination of the sweet caramelized squash, the nutty brown butter and the brightness of vinegar is revelatory - you'll never want to cook acorn squash another way again!

 How do you cut acorn squash into slices?

• Slicing acorn squash is easier than handling other bulbous winter squashes (and you don’t need to peel it!). Using a large chef's knife, cut the squash in half vertically (insert your knife into the center of the squash then work your way down to the bottom; flip the squash over and work your way back up to the stem end).
• Scrape out the seeds (you can discard them or roast them!), then place the squash halves, cut sides down, on your cutting board. Slice the squash crosswise into 1-inch thick half moons. You can knock out this step a day or two in advance if you want to get a jumpstart on the recipe (refrigerate the squash until you’re ready to cook it). 

How to make roasted acorn squash slices

1. First make the brown butter sauce. Cook butter until the milk solids turn golden brown and smell nutty, then add white wine vinegar (the vinegar is key, as it cuts through the richness of the sauce). Remove the pan from the heat and swirl in maple syrup.
2. Toss the acorn squash slices with some of the sauce, then arrange them in a single layer on a parchment-lined baking sheet.
3. Roast the squash, flipping them halfway through cooking, until they're tender and caramelized.
4. Transfer the roasted squash slices to a platter and drizzle with the remaining sauce. If you'd like, sprinkle with chopped nuts (hazelnuts, pecans or pistachios) and parsley.

Serving suggestions

Pair the roasted squash with just about any type of meat, fish or vegetarian main dishes (think roasted chicken or fish, grilled steaks, lamb chops, leg of lamb, roasted whole heads of cauliflower, etc.) The squash is also fabulous in grain bowls and hearty salads. Chop up any leftovers and throw it into pasta dishes, veggie sautés and salads.

Recipe tips:

• This recipe also works with other winter squash varieties, such as butternut, buttercup or delicata (if using delicata squash, check the slices early, as they cook faster).
• A sharp chef’s knife is your best tool for handling winter squash (I’m partial to my Wustof knives, but any sharp knife will do the trick!).
• A grapefruit spoon works great for scraping out winter squash seeds.
• Parchment paper not only prevents the squash from sticking, but it also makes clean-up a breeze (I love these pre-cut sheets, which I store on the top of my fridge!).

FAQs

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Other squash recipes to try:

• Roasted Delicata Squash 
• Roasted Acorn Squash Wedges
• Roasted Squash Salad
• Moroccan Lamb Stuffed Squash
• Quinoa, Apple & Spinach Stuffed Squash

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Roasted Acorn Squash Slices with Maple Brown Butter Sauce

These roasted acorn squash slices are drizzled with a brown butter, maple syrup and vinegar sauce for a side dish that will leave you swooning. The squash is caramelized and tender while the sauce is nutty, slightly sweet and bright. It’s a match made in heaven. Measure out the vinegar before starting the brown butter, as the butter can go from browned to blackened quickly. Aleppo pepper adds a kick of spice, but it’s optional.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: roasted acorn squash, roasted acorn squash recipe, roasted acorn squash slices

Servings: 4 -6 people

Author: Nicki Sizemore

Ingredients

• 1 large acorn squash (1 ½-2 pounds), scrubbed
• Salt and freshly ground black pepper
• ½ teaspoon Aleppo pepper (optional)
• 3 tablespoons butter
• 1 tablespoon white wine vinegar
• 2 tablespoons maple syrup

For serving

• Finely chopped parsley (optional)
• Finely chopped hazelnuts, pecans or pistachios, for serving (optional)

Instructions

• Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
• Cut the acorn squash in half vertically. Scrape out and discard the seeds. Slice each squash half horizontally into 1-inch half moons. Transfer the slices to a large bowl, and season with salt and pepper. Sprinkle with the Aleppo pepper, if using.
• In a small saucepan, melt the butter over medium heat. Keep cooking, swirling the pan often, until the milk solids are golden brown and the butter smells irresistibly nutty. Immediately add the white wine vinegar. Remove the pan from the heat and swirl in the maple syrup.
• Drizzle 2 tablespoons of the browned butter sauce over the squash (reserve the rest of the sauce in the skillet for later). Toss to coat. Arrange the squash in an even layer on the prepared baking sheet. Bake until the squash is caramelized and tender (a knife should slide through without resistance), about 30 minutes, flipping the slices halfway through.
• Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash. If you’d like, sprinkle with chopped parsley and nuts. Serve warm.

Notes

Do Ahead: The roasted squash slices and brown butter sauce can be made several hours in advance. Store them separately at room temperature. Before serving, reheat the squash in a 400 degree oven until warmed through and reheat the sauce on the stovetop.

Tips:

• This recipe also works with other winter squash varieties, such as butternut, buttercup or delicata (if using delicata squash, check the slices early, as they cook faster).
• A sharp chef’s knife is your best tool for handling winter squash (I’m partial to my Wustof knives, but any sharp knife will do the trick!).
• A grapefruit spoon works great for scraping out winter squash seeds.
• Parchment paper not only prevents the squash from sticking, but it also makes clean-up a breeze (I love these pre-cut sheets, which I store on the top of my fridge!).