Description
Maple Glazed Acorn Squash Rings offer a tender, sweet side. Learn my simple recipe for this fall favorite, complete with kitchen stories and tips.
Ingredients
Scale
- Acorn Squash & Foundation:
- 1 medium acorn squash, about 1.5–2 lbs
- 1 tbsp olive oil
- Sweet & Savory Glaze:
- 1/4 cup real maple syrup
- 2 tbsp unsalted butter, melted
- Flavor Enhancers:
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- Garnish & Optional:
- 2 sprigs fresh rosemary (optional)
- 1/4 cup pecan halves (optional)
Instructions
- Prep the Acorn Squash:: This is where the fun begins, or the struggle, depending on your squash! First, wash your acorn squash thoroughly. Then, here’s my trick: carefully slice off both ends so it sits flat. Now, stand it up and carefully slice it into 1/2-inch thick rings. It’s a bit of a workout, honestly, but worth it. Once sliced, use a spoon to scoop out the seeds and stringy bits from the center of each ring. I once left a few seeds in and it wasn’t the end of the world, but the texture was a bit… *crunchy* in a bad way.
- Season the Squash Rings:: Lay your beautiful acorn squash rings out on a large baking sheet. I usually line mine with parchment paper – trust me, cleanup is a breeze that way. Drizzle them lightly with olive oil, then sprinkle generously with salt and freshly ground black pepper. Use your hands to make sure every ring gets a good coating. I used to be shy with the salt, but a little really makes the flavors pop. Don’t be afraid to get in there!
- Whip Up the Maple Glaze:: In a small saucepan, combine your real maple syrup and unsalted butter. Gently heat it over low-medium heat, stirring until the butter is completely melted and everything is beautifully combined. You’ll see it transform into this glossy, golden elixir. The smell at this point is just heavenly, a promise of the deliciousness to come. Don’t let it boil vigorously; we’re just melting and mingling here, not reducing.
- Glaze and Roast:: Now for the magic! Carefully brush the warm maple glaze over both sides of your seasoned acorn squash rings. Make sure they’re well coated; this is where the “glazed” part comes in. Pop your baking sheet into a preheated oven at 400°F (200°C). Roast for about 15 minutes, until they’re starting to soften and get a little golden around the edges. I usually set a timer, because I’m notorious for getting distracted by a podcast!
- Flip and Re-glaze:: After 15 minutes, carefully flip each acorn squash ring. They should be slightly tender and starting to caramelize. Brush the other side with any remaining maple glaze. If you’re adding fresh rosemary, now’s the time to tuck a sprig or two onto the baking sheet. It infuses such a lovely aroma. I once forgot to flip them, and one side got a bit too dark, almost charred! Learn from my mistake, a quick flip makes all the difference.
- Final Roast & Serve:: Return the baking sheet to the oven for another 10-15 minutes, or until the Maple Glazed Acorn Squash Rings are fork-tender and beautifully caramelized. They should have a gorgeous golden-brown hue and smell absolutely incredible. If you’re adding pecans, scatter them over the squash during the last 5 minutes of roasting. Take them out, let them cool for a minute (they’ll be hot!), and then serve them up. They just *glow* on the plate, honestly.