This acorn squash recipe with brown butter is one of my favorite fall recipes. It’s ridiculously simple to make and looks stunning on the table! The brown butter is absolutely delicious with the sweet cranberries, nutty walnuts, and the sweet and savory acorn squash. Our readers have been making it for years, and many have even saved it as one of their favorite Thanksgiving recipes. For more delicious winter squash recipes, try our cinnamon roasted butternut squash or parmesan roasted delicata squash.
Key Ingredients
Acorn Squash: When I’m shopping for acorn squash, I look for one with smooth, firm skin that’s free from cracks, soft spots, or blemishes. Just like other winter squashes, it should feel heavy for its size. And if you’re wondering, you can eat the skin after roasting! It gets nice and tender. Brown Sugar or Maple Syrup: I like adding brown sugar to the squash before roasting it so it cooks and caramelizes in the oven. If you prefer, you can substitute maple syrup. Butter: I usually use salted butter, but unsalted works, too (you might just want to add a pinch of salt to the finished dish). Walnuts and Cranberries: I love the texture of chopped walnuts and dried cranberries in this recipe. Feel free to get creative and substitute other nuts and dried fruits if you like!
How to Make Roasted Acorn Squash
I love roasting my acorn squash in wedges, but you can also slice them (like we do for roasted delicata squash). Rub the squash with olive oil, salt, and brown sugar, and then roast it in the oven until tender (it takes about an hour). When you are ready to serve, you’ll cook butter, walnuts, and dried cranberries in a skillet on the stove until the butter bubbles and starts to smell toasty (like brown butter). Then, spoon it all over the roasted squash. So good!
1 tablespoon olive oil Salt and fresh ground black pepper 3 tablespoons brown sugar or maple syrup 3 tablespoons butter 1/4 cup walnuts, chopped and lightly toasted 1/4 cup dried cranberries 2Cut the squashes in half. Then, use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges. 3Place the wedges in a large baking dish and brush all sides with olive oil. 4Scatter the brown sugar evenly on top and season with salt and pepper. 5Bake until the acorn squash wedges are soft and caramelized around the edges, about 1 hour. 6When the squash has roasted, add the butter, walnuts, and cranberries to a small saucepan over medium heat. Cook until the butter bubbles and takes on a toasty aroma, then spoon the browned butter, cranberries, and walnuts over the squash.
