Spiced Acorn Squash with Brown Butter Glaze



I have always liked squash...all kinds. I don't even think I could pick a favorite, but acorn squash definitely ranks pretty high up there. And since everything tastes better with butter...this is really good. So good, I almost didn't share it with anyone.

The nutty flavor of brown butter is perfect for slathering over this squash and then putting it in the oven to roast. In fact, I think this same recipe would also work for carrots and sweet potatoes.

You must try this as it's currently squash season and it's cold out (at least here it is) so turning the oven up to 500o F is acceptable.

Let me know how it turns out...

Position a rack in the upper third of the oven and preheat to 500o F. Line a baking sheet with parchment . In a medium skillet, melt the butter over medium-low heat until foamy, 2-3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.

Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat.

Place squash cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes.

Drizzle with the remaining glaze before serving. So delicious.

Print Recipe

Spiced Acorn Squash with Brown Butter Glaze

Recipe from: Cathy Pollak | Serves: 6

Ingredients

  • 6 Tablespoons butter
  • 2-1/2 Tablespoons brown sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon kosher salt
  • 2 large acorn squash (about 2-1/2 lbs) quartered lengthwise and seeded

Directions

  • Position a rack in the upper third of the oven and preheat to 500 degrees F. Line a baking sheet with parchment . In a medium skillet, melt the butter over medium-low heat until foamy, 2-3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
  • Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat. Place squash cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving. So delicious.

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Post a Comment

16 Comments and 1 Reply

  1. pam 1

    Well, I know what I’m going to do with my basket of squash!

    Reply
  2. Oh man this sounds good…

    Reply
  3. Erica 3

    My mom always used to slice ’em in half and fill the center divet with butter and brown sugar and roast them. So simple and good, but yours sounds like the fancy version, I can’t wait to try it out. Hopefully I can find Chinese 5-spice at my grocery store!

    Reply
  4. Oh man this sounds good…I like it

    Reply
  5. Barbie with a T 5

    Although I never have eaten the peeling of an acorn squash, this one looks good enough to eat! I do like eggplant skin, though.

    Reply
  6. I can’t wait to try this!

    Reply
  7. That looks like dessert! Yum!!!

    Reply
  8. Susan 8

    Five spice powder! Terrific idea!

    Reply
  9. I love this! I usually just cut the squash in half and add butter and brown sugar, but this way gives so much more surface to coat with caramely goodness.

    Reply
  10. Casdok 10

    Mmmm that does look good :)

    Reply
  11. Marjie 11

    I’ve never tried cutting my squash into tiny chunks like that. Have you tried putting maple syrup in the middle of the squash with plenty of cinnamon and nutmeg? Now I’m hungry, just thinking about it.

    Reply
  12. KathyB. 12

    This squash recipe sounds so yummy. I especially love acorn squash so will try this soon.

    I have not been cooking or baking much for a few months and my husband keeps asking me about Noble Pig recipes he faithfully reads every time you post a new one. Guess I have got to get back into the kitchen, the weather is perfect for it too.This is a good one to start with, thanks.

    BTW, I think my husband should start commenting, he loves your blog very much~

    Reply
  13. It is still hot here. The squash looks delicious.

    Reply
  14. Karen A 14

    I made this last night and it was excellent. This will be on my Thansgiving table and save the sweet potatoes for Christmas.

    Reply
  15. Oooh, sweet and buttery! I love me some squash! This looks delish!

    Reply
  16. Karen 16

    Can you give me an idea of what is in the 5-spice combination. I live on a small island so unlikely we have that in our store but I do have quite a few spices. Thanks! I love Noblepig recipes! Yum!

    Reply

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