Roasted Acorn Squash with Maple Brown Butter Vinegar Sauce
Course Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4- 6 people
Author Pam - For the Love of Cooking / Original by From Scratch Fast
Equipment
Baking Sheet
Ingredients
1large acorn squash, washed well
Sea salt and freshly cracked pepper, to taste
3tbspbutter
1tbspwhite wine vinegar
2tbspreal maple syrup
Toasted hazelnuts, chopped
Fresh parsley, chopped
Instructions
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. Roast 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.