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Roasted Acorn Squash With Red Onions and Maple Brown Butter

The combination of roasted acorn, red onions and maple brown butter is crazy delicious. Not much to do here with this recipe because it's fairly easy so go ahead and make this roasted acorn squashy squash squash and pour some scotchy scotch scotch. Enjoy!


Recipe by Mark Calaminici | Food Loves Company

serves 4-6


2 large acorn squash, halved, seeded and cut into 1 to 1½ inch slices

2 large red onions, quartered

3-4 cloves garlic, thinly sliced or chopped

¼ cup extra virgin olive oil

salt, to taste

freshly cracked pepper, to taste

cayenne pepper, to taste

½ cup butter

¼ cup maple syrup


1. Preheat oven to 400 degrees.

2. Transfer acorn squash to a baking sheet lined with parchment paper and add the red onion, garlic, extra virgin olive oil, cayenne pepper and season with salt and freshly cracked pepper. Mix to incorporate all the ingredients and spread evenly apart. You can do this in separate bowls so everything gets coated evenly.

3. In a large frying pan over medium heat, melt butter. Wait for the butter to foam and then subside. You will see some browning on the bottom of the pan that you can scrape and mix. Add maple syrup and mix until the maple syrup caramelizes a little bit.

4. Place in oven and roast for 50-60 minutes or until the squash is tender and lightly browned. Toss or flip halfway through cooking. Just before finished, remove and add half of your maple brown butter mixture and place under the broiler for 3-4 minutes, or until you get some nice caramelization on your squash. Plate and pour over the rest of your maple brown butter. Enjoy!

Until next time, ciao!


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