This recipe is one of those that I stumbled upon while rummaging through seasonal produce at the farmer’s market. What caught my eye were those beautifully shaped acorn squashes. They just seemed to whisper, “Take me home!” so I did. I wanted to create a dish that blended both sweet and savory, something that could be a highlight on its own or a complement to a juicy roast.
Now, don’t let the grill bit intimidate you. Even if you think you’re not a grill master, you can definitely pull this off. Honestly, the slight smokiness from the grill really takes the squash to a whole new level. The maple glaze, gosh, it makes me think of cozying up with a mug of hot apple cider. It’s a mix of dark brown sugar, maple syrup, and just a pinch of cinnamon, chili powder, and black pepper—each enhancing the natural sweetness of the squash.
The first time I made this for my family, I paired the roasted slices with some pomegranate seeds I had left over from another dish, and boy did it bring a pop of color and a burst of freshness! My kids were thrilled, and I may have even caught my husband going for second and third helpings when he thought I wasn’t watching.
Overall, this is an easy recipe that translates so well into a comforting meal. Whether you serve it as a side dish or let it shine as the star of the meal, it’s bound to have folks asking for your secret. Let’s roll up those sleeves and dive right into this autumn delight!
How to Make Maple Glazed Acorn Squash
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Ingredients:
- 1 acorn squash, sliced into ½ inch thick rings
- ¼ cup maple syrup
- ¼ cup unsalted butter
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon coarse black pepper
- 1 tablespoon pumpkin seeds or pomegranate seeds
Directions:
- Fire up your grill. If you’re using charcoal, set it for indirect heat and aim for a temperature between 350°F and 400°F. For gas grills, preheat on high for 10 minutes, then lower to medium heat.
- In a small mixing bowl, blend together the chili powder, dark brown sugar, salt, cinnamon, and black pepper. Melt the butter over low heat in a saucepan and then mix with the seasoning blend.
- Coat the acorn squash slices evenly by brushing or tossing them with the butter mixture.
- Place the seasoned squash rings on the grill grates directly. Grill for approximately 7 minutes per side, checking for nice grill marks. If needed, move them to indirect heat, close the grill lid, and continue until fork-tender.
- As soon as they’re done cooking, brush the warm squash slices generously with maple syrup.
- When serving, add a finishing touch by sprinkling pumpkin seeds or pomegranate seeds over the top. Serve up and enjoy this treat with family or friends!
Ingredient Substitutions:
If you’re out of acorn squash, feel free to use butternut squash or sweet potatoes instead. They hold the maple glaze well and taste just as delicious with the seasoning mix. For a different twist, swap pumpkin seeds with sunflower seeds or walnuts for added crunch.
Serving Suggestions:
This dish pairs wonderfully with roasted chicken or turkey. You can also serve it alongside a fresh green salad or a bowl of wild rice for a complete and balanced meal. As for drinks, a sparkling apple cider complements it beautifully.
Seasonal Variations:
During winter months, try adding a sprinkle of nutmeg to the seasoning for a warmer flavor profile. In spring, substitute pomegranate seeds with fresh herbs like parsley or mint to add a fresh burst of flavor.
Cooking Tips:
Ensure that your squash slices are of uniform thickness to cook evenly. If you prefer a sweeter glaze, consider adding a tablespoon of honey to the maple syrup. For a deeper flavor, let the butter sit with the spices for a few minutes before using.
Storing Suggestion:
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the slices on a baking sheet and warm in an oven set to 350°F for about 10 minutes. Freshly drizzling maple syrup before serving can revive its flavors.
FAQ:
Can I use another type of squash?
Absolutely! While acorn squash has a specific texture and flavor, butternut squash and sweet potatoes make excellent alternatives. They will absorb the maple glaze beautifully while slightly altering the dish’s flavor but unquestionably delightful.
Is there an alternative to grilling?
Yes, indeed. If grilling isn’t an option, you can roast the acorn squash in the oven. Simply follow the same steps for seasoning, then place the slices on a lined baking sheet and bake at 400°F until tender, which usually takes about 25 minutes.
Can I prepare this dish ahead of time?
Certainly! You can slice and season the squash in advance and store it in the refrigerator. When you’re ready to serve, grill or roast them and glaze with maple syrup fresh. Pre-preparation helps if you’re juggling multiple dishes for a meal.
Is the dish vegetarian?
Yes, this dish is entirely vegetarian. If you prefer a vegan option, swap the unsalted butter for a plant-based alternative, ensuring it has a high smoke point suitable for grilling or roasting.
Can I adjust the level of spiciness?
Definitely, the spice levels can be tailored to suit your palate. Simply adjust the amount of chili powder. To make it milder, you can reduce it to half a teaspoon or omit it entirely. Alternatively, add a hint of cayenne if you prefer more heat.
What wines pair well with this dish?
This dish’s sweet and savory profile pairs nicely with a Chardonnay or a Riesling. Both wines have crisp flavors that complement the maple glaze without overpowering the dish’s delicate balance of spices and sweetness.
Maple Glazed Acorn Squash
Ingredients
- 1 unit acorn squash sliced into ½ inch thick rings
- 1/4 cup maple syrup
- 1/4 cup unsalted butter
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coarse black pepper
- 1 tablespoon pumpkin seeds or pomegranate seeds
Instructions
- Begin by preheating your grill; for charcoal, set up for indirect cooking and aim for 350 to 400 degrees Fahrenheit. For gas, heat on high for 10 minutes, then lower to medium.
- In a small bowl, combine chili powder, brown sugar, salt, cinnamon, and black pepper. Melt the butter in a saucepan over low heat, then mix it with the seasoning blend. Apply this mixture to the acorn squash rings by brushing or tossing to coat evenly.
- Place the seasoned squash directly on the grill grates and cook for about 7 minutes until grill marks appear; flip and grill the other side for another 3-5 minutes. If they are not tender yet, transfer them to indirect heat and cover the lid until cooked through.
- Once finished, brush the warm squash slices generously with maple syrup. Top with pumpkin seeds or pomegranate seeds before serving, and enjoy this delightful dish with loved ones!
