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.
Spiced Acorn Squash with Brown Butter Glaze
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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