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    Roasted Acorn Squash Slices with Maple Brown Butter Vinegar Sauce Recipe Index

    Roasted Acorn Squash Slices with Maple Brown Butter Vinegar Sauce

    Published: Nov 24, 2019 · Modified: Oct 24, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    Roasted acorn squash rings on a serving platter.

     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). 
    Process shot showing how to slice an acorn squash into half moons.

    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.
    Process shot divided into four quadrants, showing the steps for making roasted acorn squash rings.

    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.

    Close up of roasted acorn squash slices on a serving platter.

    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

    Can you make roasted squash ahead?

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

    Can you eat the skin of roasted acorn squash?

    Yes! Acorn squash skin is perfectly edible, and you’ll be surprised at how tender it becomes in this preparation (it’s also a fantastic source of fiber). That being said, you can always scoop out the flesh if you prefer to leave the skin behind.  

    What does roasted acorn squash taste like?

    Roasted acorn squash has a slightly sweet flavor and tender texture. It's not as sweet as other winter squash varieties and benefits from additional sweeteners, such as maple syrup or brown sugar.

    Should you cover acorn squash when baking?

    There's no need to cover acorn squash when baking. You can either roast halved squashes (cut sides down), or you can roast acorn squash slices. Just be sure to toss them in oil or butter, and cook them on a parchment-lined baking sheet so that they don't stick.

    How do you cook squash slices?

    Toss squash slices with oil or melted butter, then roast them on a parchment-lined baking sheet in a 400˚F oven until they're caramelized and tender, about 30 minutes.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other squash recipes to try:

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

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Roasted acorn squash slices on a serving platter with brown butter sauce.
    Print Recipe Pin Recipe

    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 mins
    Cook Time30 mins
    Total Time45 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!).

    More Side Dishes

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      Vegetarian Cheese & Herb Stuffed Zucchini Boats
    • Glazed baby bok choy on a serving platter with serving forks.
      Hoisin Glazed Baby Bok Choy 
    • Edamame sushi salad in a serving bowl with serving spoons.
      Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger
    • Gluten free biscuits in a serving dish.
      Best Gluten Free Biscuits Recipe (Easy!)

    Reader Interactions

    Comments

    1. Sharron Levine says

      February 13, 2023 at 9:19 pm

      5 stars
      Absolutely delectable dish! So simple and easy and yet sophisticated, satisfying, and with a touch of complexity imparted by the blend of nutty butter, maple syrup and wine vinegar. I had to use red wine vinegar (didn’t have white) and still got this spectacular result.

      Reply
      • Nicki Sizemore says

        February 14, 2023 at 3:11 pm

        Hi Sharron, thank you for your comment, and I'm so happy to hear you enjoyed!!

        Reply
    2. Melanie says

      November 10, 2021 at 3:58 pm

      I just bought an acorn squash with no plans so I'm glad I came across this recipe!! Excited to try it out! I don't have white wine vinegar on hand but I have balsamic and red wine vinegar.... Could either work for this?

      Reply
      • Nicki Sizemore says

        November 11, 2021 at 8:47 am

        Hi Melanie, you can use red wine vinegar instead of the white wine vinegar. I hope you enjoy, and keep me posted!

        Reply
    3. Dana says

      October 12, 2021 at 5:48 pm

      Omg!! I thought I wasn’t a huge squash fan.. this was AWESOME!!! It was really, really good. I only bought one acorn squash because it was cute for my fall basket but I doubted it would get eaten. But I tried this recipe and it’s the perfect combo of creamy, roasted, buttery, salty, sweet and acidic goodness!!! Make this!!

      Reply
      • Nicki Sizemore says

        October 13, 2021 at 9:28 am

        Hi Dana, I'm so glad you enjoyed! (I'm also so glad you made use of that squash 🤣).

        Reply
    4. Sarah Hershey says

      August 30, 2021 at 7:27 pm

      I've made a variation of this with kabocha squash and good quality balsamic (instead of wine vinegar). So good!

      Reply
      • Nicki Sizemore says

        August 31, 2021 at 8:33 am

        Thank you for your comment, Sarah!! I love kabocha squash as well. I hope you're well!

        Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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