Pin This tender maple glazed acorn squash recipe transforms humble winter squash into a showstopping side dish. The natural sweetness of acorn squash gets enhanced with a rich maple glaze, while the pistachio crumble adds wonderful texture and nutty depth. It has become my go-to holiday side dish that even the most dedicated vegetable avoiders request seconds of.
I first created this recipe when hosting Thanksgiving for the first time in my small apartment. With limited oven space and cooking confidence, I needed something foolproof yet special. The combination of maple and pistachios was so well received that it has earned a permanent spot in our holiday rotation.
Ingredients
- Acorn squash: provides natural sweetness and a tender texture when roasted. Look for squash that feels heavy for its size with smooth, unblemished skin.
- Olive oil: helps achieve caramelization and prevents sticking. Use a good quality extra virgin for best flavor.
- Pure maple syrup: creates the delicious glaze. Always choose real maple syrup rather than pancake syrup for authentic flavor.
- Unsalted butter: adds richness to both the glaze and crumble. Using unsalted allows you to control the salt level.
- Ground cinnamon and nutmeg: provide warm spice notes that complement the natural sweetness of the squash.
- Unsalted pistachios: bring color contrast and a wonderful crunch. Choose bright green nuts without shells for convenience.
- Gluten free rolled oats: add hearty texture to the crumble. Ensure they're certified gluten free if serving to those with sensitivities.
- Almond flour: binds the crumble together while keeping it gluten free. Its subtle nuttiness enhances the pistachio flavor.
- Brown sugar: adds caramel notes to the crumble mixture. Light or dark brown both work well.
Instructions
- Prepare the Oven and Squash:
- Preheat your oven to exactly 400°F and line a baking sheet with parchment paper to prevent sticking. Cut each acorn squash in half through the stem end, then scoop out all seeds and stringy parts using a spoon with a sharp edge. Slice each half into 1-inch wedges, keeping the thickness consistent for even cooking.
- Season the Squash:
- Place all squash wedges on your prepared baking sheet, making sure they have a bit of space between them. Drizzle with olive oil, ensuring each piece gets coated. Season generously with salt and freshly ground black pepper, then use your hands to toss everything together. Arrange the wedges in a single layer, skin side down if possible.
- Create the Maple Glaze:
- In a small bowl, combine your maple syrup, melted butter, cinnamon, and nutmeg, whisking until completely smooth. The warm melted butter helps the spices distribute evenly throughout the mixture. Using a pastry brush, generously coat the exposed flesh of each squash wedge with about half of your glaze mixture, saving the rest for later.
- First Roasting Phase:
- Place the squash in the preheated oven and roast for exactly 25 minutes. The natural sugars in the squash will begin to caramelize, and the edges should start turning golden brown. The flesh will begin to soften but won't be completely tender yet.
- Apply Second Glaze:
- Remove the squash from the oven and carefully flip each piece using tongs or a spatula. Brush the remaining glaze over this newly exposed surface, making sure to get into all the nooks and crannies. This double glazing ensures maximum flavor development.
- Complete the Roasting:
- Return the squash to the oven for another 15 to 20 minutes. You'll know it's done when a fork easily pierces the flesh and the edges have caramelized to a deep golden brown. The glaze should be bubbling and beginning to form a sticky coating.
- Make the Pistachio Crumble:
- While the squash finishes roasting, prepare your crumble topping. In a medium bowl, combine chopped pistachios, rolled oats, almond flour, melted butter, brown sugar, and a pinch of salt. Mix thoroughly with a fork until the ingredients form moist clumps and the dry ingredients are fully incorporated into the butter.
- Bake the Crumble:
- Spread your crumble mixture in an even layer on a small baking sheet. Place it in the oven alongside your squash during the final 8 to 10 minutes of cooking. Watch carefully as the nuts can burn quickly. Stir once halfway through to ensure even browning. The crumble is ready when it turns golden and becomes fragrant.
Pin The pistachios are truly what make this dish special for me. While other nuts work well, the vibrant green color and unique flavor of pistachios create such a beautiful contrast against the orange squash. During one Thanksgiving dinner, my grandmother who typically avoids trying new foods took one bite and declared it reminded her of her mothers holiday sweet potatoes from the 1940s but somehow better.
Storage and Make-Ahead Tips
This maple glazed acorn squash keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making it an ideal make-ahead dish for busy holiday meals. To reheat, place the squash in a 350°F oven for about 15 minutes until warmed through. Store the pistachio crumble separately in an airtight container at room temperature to maintain its crunch, then sprinkle over the reheated squash just before serving.
Ingredient Substitutions
No acorn squash available? Butternut squash, delicata squash, or even sweet potatoes make excellent substitutions. Each brings its own unique flavor and texture, but the cooking method remains largely the same. Just adjust roasting time according to the density of your chosen vegetable.
For a dairy-free version, replace the butter with coconut oil in both the glaze and crumble. The coconut adds a subtle tropical note that pairs surprisingly well with the maple and warm spices. If nut allergies are a concern, replace the pistachios with pepitas (pumpkin seeds) and substitute oat flour for the almond flour.
Maple syrup can be replaced with honey for a different but equally delicious flavor profile. Reduce the oven temperature by 25°F when using honey, as it tends to brown more quickly than maple syrup.
Serving Suggestions
This versatile dish works beautifully alongside roasted turkey or chicken for holiday meals. The sweet and savory flavors complement traditional sides like stuffing and cranberry sauce. For a stunning vegetarian main course, serve larger portions over a bed of wild rice pilaf or quinoa, perhaps with a simple arugula salad on the side.
For brunch, try serving smaller portions with Greek yogurt and a drizzle of additional maple syrup. The contrast between the warm, sweet squash and cool, tangy yogurt creates a memorable dish that bridges the gap between savory and sweet.
When entertaining, consider serving the roasted squash wedges as an elegant appetizer. Simply cut the squash into smaller pieces before roasting and top each with a bit of crumble and perhaps a small dollop of crème fraîche.
Pin Seasonal Adaptations
Fall Harvest Version Add diced apple to the squash during the last 15 minutes of roasting
Winter Holiday Edition Incorporate dried cranberries into the pistachio crumble
Spring Refresh Garnish with fresh herbs like thyme or sage before serving
Success Stories
This recipe has converted countless squash skeptics into enthusiasts. One friend who claimed to hate all winter squash requested the recipe after trying it at my dinner party. Another successfully used it as her first vegetable introduction for her toddler, who loved the natural sweetness and interesting texture. The most rewarding feedback came from an experienced chef who asked for my "secret" to getting such perfect caramelization on the squash.
This recipe showcases the versatility of acorn squash, transforming it into a dish that's both healthy and incredibly satisfying. Enjoy this flavorful creation that is sure to impress guests and family alike.
Recipe Q&A
- → Can I use a different nut besides pistachios?
Absolutely, substitute pecans or walnuts for pistachios to create a unique flavor profile and texture.
- → How do I know when the squash is fully roasted?
The squash is ready when the wedges are fork-tender and caramelized on the edges, usually after 40–45 minutes.
- → Is this dish suitable for gluten-free diets?
Yes, use certified gluten-free oats in the crumble to ensure the dish remains gluten-free.
- → Can I add more spices to the maple glaze?
Feel free to experiment! Add a pinch of cayenne or a dash of ginger for an extra layer of flavor.
- → What main courses pair well with this dish?
This makes a great side for roasted chicken or turkey, or serve it as a vegetarian main course.
- → Can the pistachio crumble be prepared ahead?
Yes, prepare the pistachio crumble up to a day in advance and store it in an airtight container.