Can you eat the skin of roasted acorn squash?

Yes. Acorn squash skin softens as it roasts and is completely edible, especially on wedges roasted at high heat. It also helps the wedges hold their shape on the platter. If someone at the table prefers to skip it, the flesh scoops away from the skin easily with a fork.

Why does the maple syrup go on at the end?

Maple syrup scorches in a hot oven. Brushed on for only the last 10 to 12 minutes, it reduces into a shiny glaze and keeps its true maple flavor. Added at the start, it thins out, darkens too far and can turn bitter at the edges of the wedges.

How do I know the wedges are done?

The flesh should be tender all the way through when pierced with the tip of a knife, with no resistance in the thickest part. The cut faces should be deep golden with amber edges, and the glaze should look glossy and bubbled rather than watery.

Can I make maple roasted acorn squash a day ahead?

Cut the wedges a day ahead and refrigerate them raw. Roast, glaze and finish the day you serve for the best texture. Fully roasted leftovers reheat well on a sheet pan at 375°F for 10 to 12 minutes, with fresh pecans scattered on after reheating.

What can I use instead of butter in the glaze?

Olive oil works at the same amount, and a plant based butter keeps the glaze rich for a dairy free platter. The glaze will be slightly less glossy without butter but still shiny and full of maple flavor. Do not skip the fat entirely or the syrup will pool instead of coating.

Maple Roasted Acorn Squash With Pecan Crunch

Ingredients

Scale

2 acorn squash, about 1 1/2 pounds each
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
3 tablespoons pure maple syrup
1/3 cup chopped pecans, toasted
1 teaspoon fresh thyme leaves
Flaky sea salt, for finishing

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Instructions

Heat the oven to 425°F. Line a large rimmed sheet pan with parchment so the glaze that drips later does not weld the wedges to the pan.
Microwave each whole squash for 3 minutes to soften the shell. Trim the ends, halve the squash through the stem, scoop out the seeds, and cut each half along the ridges into 3 wedges, 12 wedges in total.
Toss the wedges in a large bowl with the olive oil, kosher salt, pepper and cinnamon until every cut face looks glossy.
Arrange the wedges cut side down on the pan with space between them. Roast for 20 minutes without moving them, so the faces in contact with the pan brown deeply.
Stir the melted butter and maple syrup together. Flip the wedges, brush them generously with half of the maple butter, and return the pan to the oven for 8 minutes.
Brush with the remaining maple butter and roast 4 to 6 minutes more, until the glaze bubbles at the edges and the tips are deep amber.
Move the wedges to a warm platter, spoon any pan drippings over the top, and scatter the toasted pecans and thyme over everything. Finish with flaky salt and serve warm.

Author: Chef Jordan
Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 2
Calories: 178
Sugar: 11
Sodium: 315
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 27
Fiber: 4
Protein: 2
Cholesterol: 8