Honey Glazed Acorn Squash: Roasted & Creamy (Print Version)

Sweet, tender Honey Glazed Acorn Squash with a creamy finish is a comforting side dish. Roasting brings out rich flavors, it's easier than you think!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - Acorn Squash (2 medium)
02 - Olive Oil (2 tbsp)

→ Honey Glaze & Flavor Boosters

03 - Unsalted Butter (4 tbsp)
04 - Honey (1/4 cup)
05 - Light Brown Sugar (2 tbsp, packed)
06 - Ground Cinnamon (1/2 tsp)
07 - Ground Nutmeg (1/4 tsp)
08 - Salt (1/2 tsp, plus more to taste)
09 - Black Pepper (1/4 tsp, freshly ground)

→ Creamy Finish & Garnish

10 - Heavy Cream (1/4 cup)
11 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - First things first, get your oven preheating to 400°F (200°C), because patience is not my strong suit, honestly. Carefully slice your acorn squash in half from stem to base. This can be tricky, so use a sturdy knife and watch your fingers! Scoop out all those stringy bits and seeds. I usually just use a spoon, messy but effective. Cut each half into about 1-inch thick crescents. I sometimes get them a bit uneven, but hey, rustic charm, right?
02 - Lay the Honey Glazed Acorn Squash pieces on a baking sheet, cut side up. Drizzle with the olive oil, a sprinkle of salt, and some fresh black pepper. I always forget to season enough at this stage, so don't be shy! Roast for about 20-25 minutes. You want them just tender, starting to get a little golden around the edges. This is where the magic starts; you'll smell that earthy sweetness filling your kitchen.
03 - While the squash roasts, melt the butter in a small saucepan over medium heat. Stir in the honey, brown sugar, cinnamon, and nutmeg. Let it bubble gently for a minute or two, stirring constantly. It should thicken slightly. This glaze is the heart of our Honey Glazed Acorn Squash, so make sure it's smooth and fragrant. I once walked away for "just a second" and it almost burned, oops!
04 - Pull the partially roasted squash from the oven. Carefully brush or spoon about half of the honey glaze over each piece, making sure to get into all those lovely ridges. Flip them over and glaze the other side with the remaining half. Pop them back into the oven for another 10-15 minutes, until they’re beautifully tender, caramelized, and smell absolutely divine. The edges should be slightly browned and sticky.
05 - Once the Honey Glazed Acorn Squash is perfectly roasted and glazed, pull it out. Now for the creamy part! Drizzle the heavy cream generously over the warm squash. You'll see it melt a little, creating this luscious, silky coating. I didn't expect this step to make such a difference, but it really elevates the whole dish, giving it that luxurious feel. It feels so wrong but tastes so right!
06 - Carefully transfer the creamy, Honey Glazed Acorn Squash to a serving platter. A final sprinkle of flaky sea salt (seriously, don't skip this!) and a generous scattering of fresh parsley. It looks so vibrant and inviting, honestly. The rich, sweet aroma mixed with the fresh herbs is just *chef's kiss*. Serve it warm and watch it disappear, trust me!

# Notes:

01 - Don't overcrowd your baking sheet, or your squash will steam instead of roast, and nobody wants soggy squash. Give those crescents some space to breathe!
02 - You can prep the squash a day ahead by slicing it and keeping it in an airtight container in the fridge. Just make sure to pat it dry before roasting.
03 - If you don't have acorn squash, butternut squash works beautifully too, just adjust roasting time slightly. I've tried it and it's a solid plan B.
04 - A little sprinkle of toasted pecans or walnuts at the end adds a delightful crunch and extra warmth, especially for a holiday table.

# Equipment Needed:

01 - Baking sheet
02 - small saucepan
03 - sharp knife
04 - spoon

# Nutrition (Per Serving):

Calories: 300 Calories
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 4g

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