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Crispy Roasted Acorn Squash Rings with Brown Butter

crispy roasted acorn squash rings - featured image
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A simple yet elegant side dish featuring thick rings of acorn squash roasted until tender and crisp, finished with a nutty, savory brown butter sauce.

Ingredients

Scale
  • 1 medium acorn squash (yields 6–8 thick rings)
  • 4 tablespoons unsalted butter
  • Sea salt (flaky for finishing, kosher for roasting)
  • Freshly cracked black pepper
  • Neutral oil (optional, for extra crispiness)

Instructions

  1. Preheat oven to 400°F (200°C) with the rack in the center position.
  2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp, and slice into 1-inch thick rings.
  3. Pat squash rings dry thoroughly to ensure crispiness.
  4. Arrange squash rings on a rimmed half-sheet baking sheet, ensuring they are not touching.
  5. Season with sea salt and black pepper; toss gently to coat.
  6. Roast for 25-30 minutes, checking halfway through, until edges are golden and flesh is tender.
  7. While squash roasts, melt butter in a large skillet over medium heat.
  8. Watch butter closely as it foams and settles; swirl pan frequently until it turns deep amber and smells nutty (3-5 minutes).
  9. Remove butter from heat immediately to prevent burning.
  10. Remove squash from oven, pour hot brown butter over hot rings, and toss gently to coat.
  11. Serve immediately.

Notes

Ensure squash rings are dry before roasting to prevent steaming. Do not walk away from the butter while browning as it burns quickly. For a vegan version, substitute butter with high-heat plant-based butter or coconut oil. Leftovers can be stored in the fridge for 3 days and reheated in the oven.

Nutrition

Keywords: acorn squash, brown butter, roasted squash, side dish, gluten-free, vegetarian, easy recipe, autumn recipes, holiday sides

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