Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Tender slices of roasted acorn squash drizzled with a sweet and savory maple brown butter vinegar sauce is an easy recipe to make and tastes SO delicious.

I will be making this roasted acorn squash with maple brown butter vinegar sauce again for Thanksgiving next month. My family loves anything with vinegar in it so I decided to immediately make this recipe when I saw it on From Scratch Fast. The tang from the vinegar cuts the richness of the brown butter and I loved it. The sauce paired beautifully with the squash and topping it with some crushed toasted hazelnuts & chopped parsley made it extra special.

How to Make Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices in a large bowl and season well with sea salt and freshly cracked pepper, to taste.

Melt the butter over medium heat in a small saucepan, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. Remove from the heat and immediately add the vinegar and stir; add the maple syrup and stir until well combined.

Drizzle two tablespoons of the browned butter sauce over the squash slices and toss to coat evenly. Reserve the remaining sauce for serving.

Arrange the squash slices on the prepared baking sheet in an even layer.

Bake until the squash is caramelized and tender, about 25-30 minutes, flipping the slices halfway through roasting.

Transfer the squash slices to a serving platter. Reheat the reserved sauce until warm then drizzle it over the squash. Sprinkle with toasted hazelnuts and chopped parsley. Serve and enjoy.