Acorn squash is a delicious fall vegetable that can be prepared in many ways. One of the most popular acorn squash recipes comes from renowned chef Ina Garten. Her simple method of roasting acorn squash wedges results in a side dish that is caramelized on the outside and tender on the inside.
Ina Garten’s acorn squash recipe comes from her cookbook “Barefoot Contessa at Home”. This cookbook features Ina’s recipes for comfort food meant to be shared with family and friends. Her acorn squash recipe delivers on that promise, making a stellar addition to any fall meal.
Ingredients
Ina Garten’s acorn squash recipe calls for just a few simple ingredients:
- 1 acorn squash
- 1⁄4 cup maple syrup
- 4 tablespoons unsalted butter
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
The star ingredient is, of course, fresh acorn squash during peak fall season. When choosing your acorn squash, look for a squash that feels heavy and avoids ones with blemishes. Squash is a hardy vegetable that stores well, so it’s easy to buy in advance.
Aside from the squash itself, the other ingredients act to enhance the natural sweetness of the vegetable. Pure maple syrup is used both to lend its signature flavor and help caramelize the exterior. Butter provides richness, while salt and pepper give it a savory kick.
Equipment Needed
Roasting acorn squash doesn’t require any special kitchen tools. The equipment needed includes:
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper
- Mixing spoon
- Pastry brush
A sturdy cutting board and sharp knife are necessary to slice the unpeeled squash in half and then into wedges. Lining a baking sheet with parchment paper will prevent the squash from sticking. A spoon is useful for scooping out the seeds. Lastly, a pastry brush helps evenly coat the squash with the maple syrup mixture.
Step-by-Step Instructions
Now let’s walk through how to make Ina Garten’s roasted acorn squash step-by-step:
- Preheat oven to 400°F.
- Cut 1 unpeeled acorn squash in half lengthwise. Scoop out the seeds with a spoon.
- Cut each half into 4 wedges and place flesh side up on a parchment lined baking sheet.
- In a small bowl, mix together 1⁄4 cup maple syrup, 4 tablespoons melted butter, 1⁄2 teaspoon kosher salt, and 1⁄4 teaspoon pepper.
- Brush the maple syrup mixture evenly over the flesh of the acorn squash wedges.
- Roast for 40-50 minutes until tender when pierced with a knife. Baste with more maple syrup mixture halfway through roasting.
- Remove from oven and flip each wedge over. Baste with more maple syrup mixture so it evenly coats both sides.
- Serve warm.
Step 1: Preheat Oven
Preheating the oven to 400°F ensures that the oven is fully up to temperature when you’re ready to roast the squash. This temperature helps the outside caramelize while fully cooking the interior.
Step 2: Prep the Squash
First, cut the unpeeled squash lengthwise in half. This gives you a flat surface to roast it flesh side up. Use a spoon to scoop out all the seeds and strings in the center. Then cut each half into 4 wedges for a total of 8 wedges.
Step 3: Prepare Baking Sheet
Line a rimmed baking sheet with parchment paper. The paper prevents sticking and makes clean-up easy. Arrange the squash wedges in a single layer flesh side up on the pan.
Step 4: Make Maple Syrup Mixture
In a small bowl, combine 1⁄4 cup maple syrup, 4 tablespoons melted butter, 1⁄2 teaspoon kosher salt, and 1⁄4 teaspoon black pepper. Whisk together until smooth. This sweet and salty mixture gives great flavor to the roasted squash.
Step 5: Brush Wedges with Maple Syrup Mixture
Use a pastry brush to coat the flesh of each wedge with the maple syrup mixture. Try to evenly brush on enough to lightly coat each wedge.
Step 6: Roast Squash
Roast the acorn squash wedges for 40-50 minutes. The time range accounts for differences in squash size. Begin checking at 40 minutes by piercing with a knife to see if tender. Roast longer if still firm.
Step 7: Baste and Roast Again
At the halfway point while roasting, about 20-25 minutes, take the pan out and baste the wedges with more maple syrup mixture. Basting helps ensure deep flavor. Return to oven to finish roasting.
Step 8: Flip and Baste After Roasting
Once tender, remove squash from the oven. Use tongs to flip each wedge over and baste the other side with remaining maple syrup mixture. This evenly distributes flavor.
Step 9: Serve and Enjoy
Transfer the roasted acorn squash wedges to a serving platter or individual plates. The squash wedges are ready to be enjoyed warm right out of the oven!
Helpful Tips
Here are some helpful tips for getting perfect results when making Ina Garten’s roasted acorn squash recipe:
- Make sure your maple syrup is pure and not imitation syrup or pancake syrup, which would affect the flavor.
- Use room temperature butter for an even coating of the maple syrup mixture.
- Roast for the full time for caramelized, tender wedges. Acorn squash takes longer than butternut squash.
- Baste again with maple syrup mixture after flipping to get it on both sides.
- You can use vegetable oil instead of butter for a vegan version.
- Add spices like cinnamon, nutmeg, or cayenne pepper for extra flavor.
- Refrigerate leftovers in an airtight container for up to 5 days.
Frequently Asked Questions
Here are answers to some common questions about making Ina Garten’s delicious roasted acorn squash recipe:
What is acorn squash?
Acorn squash is a variety of winter squash recognizable by its acorn shape and ridges. The outer skin is firm and green when unripe, turning yellow-orange with brown ridges when ripe. The inside is golden yellow with a mildly sweet flavor reminiscent of sweet potato and pumpkin.
Can you eat acorn squash skin?
Yes, the skin of acorn squash is edible when roasted or cooked. The skin will soften and become tender during roasting or baking. Make sure to wash the acorn squash before cooking.
What is the best way to cut acorn squash?
The easiest and safest way to cut acorn squash is first cutting in half lengthwise after removing the stem. Scoop out the seeds, then place the flat sides down on the cutting board to slice each half into wedges. This helps it roast evenly.
How long does it take to roast acorn squash?
Ina Garten’s acorn squash recipe takes 40-50 minutes to roast at 400°F. Make sure to baste halfway through. Timing depends on size, with larger squash wedges taking slightly longer.
Can I roast acorn squash whole?
Yes, you can roast acorn squash whole for 60-90 minutes until fork tender. Cutting in half first helps the insides roast faster. Either way, make sure to poke holes to vent steam while roasting.
Conclusion
Ina Garten’s method for roasting acorn squash results in caramelized, sweet and tender wedges of fall deliciousness. First, prep the unpeeled squash then toss it with a maple brown butter mixture. Roast at 400°F for 40-50 minutes, basting halfway through, until perfectly fork tender. Drizzle with more maple sauce after flipping just before serving. Enjoy this simple yet flavorful side dish all autumn long. Roasting acorn squash truly brings out its natural sweetness.