Name: Maple and Cinnamon Butter Roasted Acorn Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 acorn squash, quartered and seeds removed (skin left on); 1/4 cup honey and cinnamon butter; 3 tbsp brown sugar; 2 tbsp maple syrup; 1 tsp salt; fresh thyme, optional garnish

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Maple and Cinnamon Butter Roasted Acorn Squash is a simple, delicious side dish that’s so fun for Friendsgiving! The sweet maple syrup brings out the squash’s natural sweetness and nutty flavor, making it a crowd pleaser of a dish with minimal effort and ingredients. Learn how to roast acorn squash below!

There are tons of different ways to roast acorn squash and so many ways to infuse incredible fall flavors into this dish! This is a simple, no fuss preparation that is an easy side dish to pull off for your Thanksgiving event!

What ingredients are needed to prepare Maple and Cinnamon Butter Roasted Acorn Squash?

Refer to recipe card for precise measurements.

acorn squash (2 – 3)
cinnamon honey butter
maple syrup
brown sugar
salt
thyme (optional garnish, really it just looks pretty with this recipe!)

What equipment is necessary for preparing Maple and Cinnamon Butter Roasted Acorn Squash?

How to Cut Acorn Squash:

There are many ways to cut an acorn squash when you are preparing to roast. For this recipe, I prefer to slice the squash right down the center, through the stem, then into quarters. This preparation gives you a nice little cavity to insert all of the sweet ingredients ahead of roasting.

Slicing into quarters worked well for me because the acorn squash that I had were rather large. Should you have smaller squashes, slicing them into halves will work just fine. (You may just need 3 instead of 2 to have enough to feed your Friendsgiving gang.)

If you can’t find cinnamon honey butter, what can you use instead?

During the fall months, I usually see the cinnamon and honey butter hit the shelves. (In Texas, it’s an all year thing, though. Next best thing to a Texas Roadhouse Roll To Go Pack, y’all!)

But if you can’t find cinnamon and honey butter on your shelves, here is an easy recipe so you can just make your own!

Cinnamon and Honey Butter recipe (prepares about 1/2 a cup):

1/2 cup butter, softened
1/4 cup honey
1 tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp salt

How to Prepare Maple and Cinnamon Butter Roasted Acorn Squash:

Refer to the recipe card for precise measurements.

Preheat oven to 350°.

Using a sharp knife on a sturdy cutting board, slice the acorn squashes down the center, through the stem, then again into quarters.

Scoop out the seeds for each of the squash slices and discard. Place the squash pieces flesh side up onto a baking sheet.

In a small bowl, combine the cinnamon and honey butter and brown sugar, melt in the microwave for about 30 seconds.

Pour in the maple syrup into the melted butter and sugar and stir to combine.

Using a basting brush, brush each squash piece with the cinnamon butter, brown sugar, and maple syrup mixture.

Roast the squash for 50 minutes or until fork tender and golden. (Note: Cooking time will vary based on the size of your squash. If your squash are very small start at 40 minutes, increasing to 55 minutes. Again, fork tender flesh is what you’re aiming for.)

Broil for the last 2 minutes. (This creates that dark golden brown color in the middle.)

Sprinkle the squash pieces with salt and a little bit of brown sugar (mostly for a sparkle!) straight out of the oven.

If desired, garnish with a few sprigs and loose pieces of thyme. It looks pretty and creates a nice aroma!

Maple and Cinnamon Butter Roasted Acorn Squash is the perfect winter side dish to make with any cozy dish!

What pairs well with roasted acorn squash?

roasted pork chops
dijon roasted chicken
a seasonal salad for the perfect healthy winter dinner

Storage:

Store the roasted acorn squash in an air-tight container in the fridge for 4 – 5 days.

If you want to freeze cooked acorn squash for longer storage, I recommend removing it from the skin ahead of storing in a freezer bag and placing into the freezer.

Raw, uncooked acorn squash will last for a long time in your pantry without spoiling. (Several weeks!) Just make sure your pantry is dark and the squash doesn’t soften in any areas before you decide to use it.

Reheating:

To enjoy Maple and Cinnamon Butter Roasted Acorn Squash again, bake the slices in a 350° oven or toasted oven for 7 – 9 minutes.

If you liked this recipe (or you need more Friendsgiving ideas), you may also like:

I hope you loved this Maple and Cinnamon Butter Roasted Acorn Squash recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!