Ingredients
Squash and maple-thyme butter
- 2 acorn squash approximately 1½ pounds each
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
Equipment
- 1 Large stable cutting board
- 1 sharp chef's knife
- 1 spoon
- 1 Rimmed baking sheet
- 1 small bowl
- 1 pastry brush
- 1 Oven mitts
Instructions
Prepare and start roasting
- Heat the oven to 400°F (200°C). Set a rack near the center and prepare a rimmed baking sheet.
- Wash and dry the squash. Secure the cutting board with a damp towel underneath. Carefully halve each squash lengthwise beside the stem, keeping your fingers clear of the blade. Scoop out the seeds and stringy center.
- Set the halves cut-side up on the baking sheet. If a half rocks, trim only a thin sliver from its underside to make a stable base without cutting through the cavity. Brush the exposed flesh with olive oil.
- Roast for 30 minutes. Meanwhile, stir the melted butter, maple syrup, fresh thyme, salt and pepper together.
Finish and serve
- Carefully remove the pan. Divide the maple-butter mixture among the four cavities and brush some over the exposed flesh. Return to the oven.
- Roast another 15–30 minutes, brushing the pooled butter over the flesh once during this final period. The squash is ready when a knife slides into the thickest flesh with little resistance. Remove tender halves before the others if needed.
- Spoon the remaining maple butter over the flesh and serve warm.
Nutrition
Serving: 1squash halfCalories: 187kcalCarbohydrates: 27.7gProtein: 1.7gFat: 9.3gFiber: 3.1g
Video
Notes
Roasting takes approximately 45–60 minutes; total time is 60–75 minutes. Squash size and thickness affect timing, so use tenderness as the final cue. Refrigerate leftovers promptly, use within 3–4 days, and reheat to 165°F (74°C). Contains milk.
Nutrition is an ingredient-based estimate per squash half, assuming 800 g of raw edible squash flesh across the recipe, four equal servings and all topping consumed. This edible yield is a modeling assumption, not a weighed yield. Actual values vary with squash size and how much flesh and topping you eat. Basis: USDA food-composition values for acorn squash, olive oil, butter, maple syrup, fresh thyme and pepper, summed and divided by four. Optional accompaniments are excluded.
Estimated cost uses prorated U.S. retail prices checked October 24, 2026, approximately USD 5.80 per batch. It excludes tax, delivery, cooking energy and accompaniments; local prices vary.
Technique video by Natasha’s Kitchen. This version adds its maple-butter and fresh thyme finish partway through roasting; follow this card’s quantities and timing.
