Candied Acorn Squash Recipe
This candied acorn squash recipe bakes squash slices until tender, then coats them with a buttery brown-sugar maple glaze and a touch of cinnamon. The ingredients are simple, and the how-to steps are straightforward—just baste with the pan syrup while it roasts for a glossy finish.
Ingredients
For the squash
Step-by-Step Method
Preheat and prep the squash
Heat the oven to 375°F (190°C). Cut the acorn squash in half, scoop out the seeds, then slice into wedges. Arrange in a single layer on a baking sheet or in a baking dish.
Make the glaze
Melt the butter and margarine in a small saucepan over low heat. Stir in the brown sugar, maple syrup, and cinnamon until the sugar dissolves. Add a tiny pinch of salt if you like.
Coat the squash
Pour the warm glaze over the squash. Make sure the slices are well covered; any syrup in the pan can be spooned over during roasting.
Bake until tender
Bake for 35–45 minutes, until the squash is fork-tender. Once or twice, spoon the pan syrup over the pieces so the glaze builds up evenly.
Rest and serve
Let it sit for 5 minutes. Transfer to a serving dish and drizzle with any remaining syrup from the pan. Serve warm.