Butter Rum Acorn Squash
Indulge in the warm, comforting flavors of fall with this Butter Rum Acorn Squash recipe—a sweet and savory side dish that's as beautiful as it is delicious. Tender roasted acorn squash halves are brushed with a luscious glaze made from unsalted butter, dark brown sugar, a splash of dark rum, and warming spices like cinnamon and nutmeg, creating a caramelized, slightly boozy finish that's irresistible. Optional chopped pecans or walnuts add a delightful crunch to the rich and buttery glaze. With just 15 minutes of prep time and a fragrant 50-minute roast in the oven, this easy recipe is perfect for cozy family dinners or a stunning addition to your holiday table. Serve this fall-inspired dish warm, garnished with the glossy glaze for a show-stopping presentation that's sure to impress. Keywords: Butter Rum Acorn Squash, roasted acorn squash, fall side dish, easy holiday recipe, caramelized squash, rum glaze.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 4 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 2 tablespoons dark rum
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 pinch salt
- 2 tablespoons optional chopped pecans or walnuts
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Place the squash halves cut-side up on the prepared baking sheet.
In a small saucepan over medium heat, melt the unsalted butter. Stir in the dark brown sugar, dark rum, ground cinnamon, ground nutmeg, and a pinch of salt. Allow the mixture to simmer for 1–2 minutes, stirring continuously, until it becomes a smooth glaze.
Brush the glaze generously over the cut sides and inner cavities of each squash half. Reserve some glaze for basting later.
If desired, sprinkle chopped pecans or walnuts into the cavities of each squash half for added texture and flavor.
Bake the squash in the preheated oven for 45–50 minutes, basting with the reserved glaze halfway through. The squash should be tender when pierced with a fork and the edges should be lightly caramelized.
Remove the squash from the oven and let it cool for 5 minutes before serving. Serve warm as a side dish, spooning any excess glaze from the baking sheet over the squash for extra flavor.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 254.6 g | 93% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 0.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 7607 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
