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Delicious honey glazed acorn squash, perfectly roasted

Honey-Kissed Acorn Squash with Rosemary

Baked acorn squash with a sweet and savory glaze, perfect as a side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 200 kcal

Equipment

  • Oven
  • Sturdy Knife
  • Spoon
  • Large Bowl
  • Baking Sheet
  • Small Saucepan
  • Pastry Brush
  • Serving Platter

Ingredients
  

Main Ingredients

  • 1 large Acorn Squash
  • 2 tbsp Honey
  • 1 tbsp Unsalted Butter melted
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cinnamon or Nutmeg Optional
  • 2 sprigs Fresh Rosemary or Thyme Optional

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C). Wash the squash and cut it in half lengthwise, removing the top and bottom for a stable base.
  • Scoop out and discard the seeds and fibrous strands from the center of each squash half.

Cooking

  • Cut each squash half into 1/2 to 1-inch thick slices or wedges. Toss with olive oil, salt, and pepper in a large bowl.
  • Arrange squash on a baking sheet and roast for 20-25 minutes until tender.
  • While squash roasts, melt butter and honey in a small saucepan, adding cinnamon or nutmeg if desired.
  • Brush the roasted squash with the honey-butter glaze and return to the oven for 10-15 minutes, or until caramelized.

Serving

  • Transfer to a platter and garnish with fresh rosemary or thyme.

Notes

For a darker, crispier glaze, briefly broil the squash for 2-3 minutes, watching carefully to prevent burning.