Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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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
- 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.
- Toss the acorn squash slices with some of the sauce, then arrange them in a single layer on a parchment-lined baking sheet.
- Roast the squash, flipping them halfway through cooking, until they're tender and caramelized.
- 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
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
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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!).
More Side Dishes
- Hoisin Glazed Baby Bok Choy
- Best Gluten Free Biscuits Recipe (Easy!)
Reader Interactions
Comments
Stormy Moore says
Omg, I am now obsessed with this sauce! So delicious!Nicki Sizemore says
Hooray! So happy to hear. 😊
Reply
Kt says
Delish! I added extra spice (cayenne) and topped with petites for texture. Love love loved it.Reply
Nicki Sizemore says
I'm so happy you enjoyed, and I love that you spiced it up!
Reply
Sharron Levine says
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
Hi Sharron, thank you for your comment, and I'm so happy to hear you enjoyed!!
Reply
Melanie says
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
Hi Melanie, you can use red wine vinegar instead of the white wine vinegar. I hope you enjoy, and keep me posted!
Reply
Dana says
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
Hi Dana, I'm so glad you enjoyed! (I'm also so glad you made use of that squash 🤣).
Reply
Sarah Hershey says
I've made a variation of this with kabocha squash and good quality balsamic (instead of wine vinegar). So good!
Reply
Nicki Sizemore says
Thank you for your comment, Sarah!! I love kabocha squash as well. I hope you're well!
Reply
Roula says
I am planning to make this tomorrow, but don’t have maple syrup. Would honey work as a substitute?
Thanks!Nicki Sizemore says
Hi there! Yes, you can absolutely swap in honey for the maple syrup. I hope you enjoy!
