Creamy Honey Glazed Acorn Squash: A Sweet Side (Print Version)

Make creamy Honey Glazed Acorn Squash at home. This sweet, tender dish is a simple, comforting side, perfect for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Produce

01 - 1 medium acorn squash

→ Glaze Essentials

02 - 2 tbsp unsalted butter, melted
03 - 3 tbsp honey
04 - 1 tbsp light brown sugar, packed

→ Seasoning & Spice

05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp salt
07 - Pinch of black pepper, freshly ground

# Instructions:

01 - First things first, let's get that acorn squash ready! Carefully cut your squash in half lengthwise. This can be a bit tricky, so make sure you have a sharp, sturdy knife and a stable surface. Scoop out those stringy bits and seeds with a spoon; honestly, it's a bit messy, but satisfying. Then, slice each half into 1/2-inch thick crescent-shaped pieces. I always aim for even slices here so they cook uniformly, but a little variation is totally fine, it just adds character!
02 - Now for the good stuff! In a large bowl, melt your unsalted butter. You can do this in the microwave for about 30 seconds or gently on the stovetop. Once it's melted, whisk in the honey, brown sugar, ground cinnamon, a pinch of salt, and a tiny bit of black pepper. Stir it all together until the sugar dissolves and you have this beautiful, fragrant, sticky glaze. This is where the magic starts to happen, you'll really smell the cinnamon!
03 - Add your sliced acorn squash pieces to the bowl with the honey glaze. Get in there with your hands (clean, of course!) or use a spatula to toss everything together until every single piece is beautifully coated. You want that glorious glaze clinging to every curve. This step is a bit hands-on, and honestly, sometimes I get a little sticky, but it's worth it for that even flavor distribution.
04 - Spread the coated squash in a single layer on a large baking sheet lined with parchment paper. Don't overcrowd the pan, or your squash will steam instead of roast and get that lovely caramelization. If you've got too many pieces, use two sheets. Pop it into a preheated oven at 400°F (200°C). I usually set a timer for 15 minutes, then flip them, and roast for another 15-20 minutes. Keep an eye on them; ovens vary, and we want tender, slightly browned edges!
05 - After about 15-20 minutes, pull the baking sheet out. Carefully flip each piece of acorn squash so the other side can get equally caramelized and tender. You'll see those edges starting to get golden and slightly crisp, which is exactly what we're aiming for. Sometimes a piece sticks a little, but a gentle nudge with a spatula usually does the trick. Back into the oven they go for their final bake!
06 - Once the squash is fork-tender and beautifully caramelized around the edges, pull it out of the oven. The smell filling your kitchen will be incredible – sweet, warm, and comforting. Let it cool for just a minute or two before serving. I usually transfer it to a serving dish, sometimes drizzling any remaining glaze from the pan over the top. It's truly delicious served warm, a perfect sweet and savory side!

# Notes:

01 - Don't overcrowd your baking sheet, or your squash will steam, not roast, and you'll miss out on those delicious caramelized bits.
02 - Reheat leftovers in the oven for best texture; microwaving can make it mushy, I've learned from experience.
03 - If you're out of honey, maple syrup is a fantastic substitute, giving a slightly different but equally delicious flavor profile.
04 - A tiny sprinkle of flaky sea salt right before serving really enhances the sweetness and adds a lovely contrast.

# Equipment Needed:

01 - Baking sheet
02 - large bowl
03 - sharp knife
04 - spoon
05 - whisk
06 - parchment paper

# Nutrition (Per Serving):

Calories: 150
Total Fat: 7g
Total Carbohydrate: 25g
Protein: 1g

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