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Maple Glazed Acorn Squash

Maple Glazed Acorn Squash

For this recipe you just need to cut each half into 4 wedges after you remove the seeds and pulp. The wedges are tossed with vegetable oil, salt, pepper and a bit of sugar then laid cut (flesh) side down on a rimmed baking sheet and popped into the preheated oven.


Meanwhile, you make the glaze, which is only 3 ingredients – maple syrup, butter and cayenne pepper. The maple syrup is reduced and thickened, which helps it cling to the squash later when it’s brushed on. Once the butter and cayenne are added, the glaze looked and smelled a lot like caramel, which is a good thing in my book! The glaze is applied toward the end of the squash’s cooking time.

By Tracey

Maple-Glazed Acorn Squash

from Cook’s Country


  • 2 acorn squash
  • 2 tablespoons vegetable oil
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons maple syrup
  • 4 tablespoons unsalted butter
  • 1/8 teaspoon cayenne pepper


Preheat oven to 475 F.  Line a rimmed baking sheet with parchment paper.

Cut each squash in half through the stem. Scoop out the seeds and pulp from both halves. Cut each half into 4 equal wedges. In a large bowl, toss the squash wedges with the vegetable oil, sugar, salt and pepper. Arrange the squash, cut side down, on the prepared baking sheet. Bake for 25 minutes, or until the bottoms of the squash are golden brown.

While the squash is baking, prepare the glaze. Pour the syrup into a small saucepan and set it over medium to medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the syrup has thickened a bit, about 3 minutes. Remove the pan from the heat and add the butter and cayenne pepper; whisk to combine. Cover the pan to keep the glaze warm, and set it aside.

Once the bottoms of the squash are golden, remove the baking sheet from the oven. Flip the wedges over, and brush them (the sides that had been down) with about 2/3 of the glaze. Return to the oven and bake until the squash is tender and deep golden. Flip the wedges again, and brush the side that is now facing up with the remaining glaze then serve.