Maple-Glazed Acorn Squash


Turn your fresh acorn squash into a filling vegetable dish. The sweet maple-currant syrup creates a mouthwatering glaze for the baked squash. It’s the perfect side for your next fall dinner or Thanksgiving spread.

Yield :  6 servings


  • 3 (1 to 1 ½-pound) acorn squashes, cut crosswise and seeds removed
  • ¼ cup (½ stick) unsalted butter, softened
  • Salt and pepper to taste
  • ⅓ cup pure maple syrup
  • ¼ tsp ground all-spice
  • 5 Tbsp dried currants
  • Thyme for garnishing (optional)


  • Preheat oven to 400℉.
  • Spread each squash cavity with ½ teaspoon butter, salt, and pepper. Arrange cut side down in a baking pan and add ¼ inch of water.
  • Bake, uncovered, for 30 minutes
  • Combine remaining butter, maple syrup, allspice, and currants in a small saucepan.
  • Cook over low heat until butter is melted and currants are plump, about 5 minutes.
  • Turn squash cut side up and brush generously with currant syrup. Add more water to the bottom of the dish if necessary
  • Bake for 20 to 30 minutes longer or until tender. Garnish with thyme and serve warm
Maple Glazed Acorn Squash
Maple Glazed Acorn Squash!

Featured Ingredient: Acorn Squash

Acorn squash is commonly referred to as a “winter squash.” Though it grows during the summer months, it will store well through the winter. Its bright yellow flesh makes it a festive addition to fall and winter dishes – it’s delicious when halved and baked with butter and maple syrup, or steamed. Acorn squash is also an outstanding source of fiber and vitamins C and B. Learn how to grow your own acorn squash.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.

A summer bounty of acorn squash will be a source of delicious side dishes through winter.
A summer bounty of acorn squash will be a source of delicious side dishes through winter.