ROASTED ACORN SQUASH, TWO WAYS
PREP TIME
10 Minutes
COOK TIME
45 Minutes
SERVES
4
LEVEL
Easy
ABOUT THE RECIPE
Roasted acorn squash is one of those simple autumn dishes that feels right at the table.
Maple and butter bring out its natural sweetness, while a finishing touch of Elora, Vanelle, or Vanilla Sel lets you take it in your own direction—sweet or savory, depending on the mood.
INGREDIENTS
2 acorn squashes, halved lengthwise and seeds removed
3 tablespoons pure maple syrup
4 tablespoons butter
PREPARATION
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place the squash cut-side down on the prepared baking sheet. Roast for 15 minutes, or until just beginning to soften.
Remove from the oven and carefully turn each squash half cut-side up. Drizzle the maple syrup evenly over the squash and place 1 tablespoon of butter in the center of each half.
Return to the oven and roast for another 25–30 minutes, or until the squash is completely tender and the edges are deeply caramelized.
Finish while warm. Swirl the melted butter and maple syrup around the center of each squash to coat the flesh.
For a sweet finish: Sprinkle with Elora Vanilla Chai Sugar or Vanelle Vanilla Bean Cane Sugar.
For a savory finish: Sprinkle lightly with Vanilla Sel, allowing the delicate sea salt to balance the natural sweetness of the squash.
Serve warm.
ANCHORED HOMESTEAD NOTE
Acorn squash has a natural sweetness all its own. Roast it until deeply caramelized, then finish it according to the mood—warm and spiced with Elora, softly vanilla with Vanelle, or unexpectedly savory with Vanilla Sel.