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Quick Roasted Acorn Squash Rings with Easy Maple Butter

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Tender roasted acorn squash rings with a sweet and savory maple butter glaze, ready in 30 minutes. A simple, one-pan side dish that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: 1/4 teaspoon cinnamon or pumpkin pie spice
  • Optional: Fresh thyme or rosemary for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position. Line your baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash. Using a sharp chef’s knife, carefully cut off both ends of the acorn squash — about 1/4 inch from each tip. This creates flat surfaces and makes the squash stable for slicing. Stand the squash upright on one cut end and slice crosswise into rings about 3/4-inch thick. You should get 4 to 6 rings from one medium squash, depending on its size. Use a spoon or small scoop to remove the seeds and stringy pulp from the center of each ring.
  3. Make the maple butter. In a small bowl, whisk together the melted butter, maple syrup, salt, pepper, and cinnamon if using. The mixture should be well combined and slightly thickened. Taste it and adjust salt or sweetness to your preference.
  4. Arrange and brush. Place the squash rings in a single layer on the prepared baking sheet. Don’t overcrowd them — leave at least an inch of space between each ring for proper air circulation. Using your pastry brush, generously brush the tops and sides of each ring with the maple butter mixture. Flip each ring and brush the other side. Use all the mixture.
  5. Roast for 20-25 minutes. Place the baking sheet in the preheated oven. After 15 minutes, check the rings. They should be starting to brown on the edges. Flip each ring carefully using a spatula and brush with any remaining maple butter from the bowl. Return to the oven for another 5-10 minutes. The rings are done when they’re tender all the way through, golden brown on the edges, and caramelized in spots. A fork should slide through the thickest part with little resistance.
  6. Rest and serve. Let the rings rest on the baking sheet for 2-3 minutes. This allows the maple butter to set slightly and the flavors to meld. Transfer to a serving platter, drizzle any pan juices over the top, and garnish with fresh thyme or a tiny pinch of flaky salt if desired. Serve warm.

Notes

For a dairy-free version, substitute coconut oil or ghee for butter. Honey or brown sugar can replace maple syrup. If your oven runs hot, reduce temperature to 375°F to prevent burning. Leftover rings keep in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3 minutes.

Nutrition

Keywords: roasted acorn squash, maple butter, quick side dish, fall recipe, vegetarian, gluten-free, one-pan

Find it online: https://freshforkful.com/quick-roasted-acorn-squash-rings-with-easy-maple-butter/