Roasted Acorn Squash | FoodByMaria Recipes

Vegan Comfort Food

Maple Butter Roasted Acorn Squash with Dukkah

Prep

25 minutes

Cook

30 minutes

Yield

4

If you are looking for the ultimate meal (or even side dish) for the holiday season, this is it. This Maple Butter Roasted Acorn Squash with Dukkah is so comforting with the warming taste of the maple butter, combined with the delicious flavor of in-season squash. Seriously, this recipe may be your new fav for this time of year.

Close-up of roasted acorn squash full of texture and sprinkled with parsley.

Roasted acorn squash on a white plate on a cutting board.

Why you’ll love this Roasted Acorn Squash recipe:

  • It’s comfort food
  • It makes a great meal or side dish
  • It’s simple to make
  • It’s healthy
  • Great as a vegan alternative during the holidays 

What is dukkah?

Dukkah is what makes this dish so flavorful. It is an Egyptian and Middle Eastern condiment that consists of a mix of herbs, nuts, and spices. Typically it’s used as a dip with bread, or fresh vegetables for an appetizer. In this recipe, it adds a lot of flavor and a little crunch to the roasted acorn squash.

Roasted acorn squash on a white plate on a cutting board with Califia Farms Plant Butter

How do you make Roasted Acorn Squash?

This vegan roasted acorn squash recipe is simple and delicious. Here’s how you make it:

  1. Preheat the oven to 375F and line a baking sheet with parchment paper
  2. Wash the acorn squash and pat dry with a kitchen towel
  3. Trim the base and top of the squash, then halve carefully
  4. Remove the seeds with a large spoon or melon baller, save them to make toasted seeds!
  5. Cut each halved squashed into wedges uses the shape of the squash as a guide
  6. Place each acorn wedge onto the parchment paper-lined baking sheet
  7. Cut the top and bottom of the garlic bulbs.  Remove around 1/4 of an inch to expose the garlic. Place each bulb of garlic onto the parchment
  8. Bake for around 25 minutes total, flipping them halfway through
  9. While the squash bakes, prepare the dukkah by combining all the ingredients, apart from the ramen noodles, into a spice grinder (may need to do this in 2 batches).  Do not over grind or crush.  You still want it to be crunchy and not like powder
  10. Once the 25 minutes is up, remove the squash and garlic from the oven
  11. Using a hand blender, combine the roasted garlic cloves, plant butter, maple syrup, lemon juice, salt and pepper together till completely smooth and silky
  12. Drizzle the sauce over the squash and bake for another 5 minutes until crispy and beautiful
  13. Remove squash from the oven and top with fresh herbs of choice and a very generous dusting of dukkah

Roasted acorn squash on a white plate on a cutting board.

For this recipe, the important ingredients are the roasted garlic, combined with the plant butter, maple syrup, and lemon juice. These all add so much flavor and warmth to the dish. I like to use Califia Farms Plant Butter. What’s great about this plant butter is that it’s made from REAL food like cashews, tiger nuts (which are super high in fiber), nutritional yeast, avocado oil or olive oil, BUT you get that creamy butter-like taste that melts, spreads, and cooks or bakes well. These products stay clear from palm and canola oils and provide that yummy taste you’ll love with the use of whole foods, versus just fat like regular non-vegan butter. 

This dish may be my go-to this fall. The squash over the ramen noodles, combined with all the flavors is perfect for a snowy day.

Roasted acorn squash on a white plate on a cutting board.

What are your favorite comfort foods? Share below with me in the comments! 

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Roasted acorn squash on a white plate on a cutting board.

Maple Butter Roasted Acorn with Roasted Garlic and Dukkah

  • Author: Maria Koutsogiannis
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minues
  • Yield: 4 1x
  • Category: Vegan Meals, Vegan Comfort Food
  • Cuisine: American
  • Diet: Vegan

Description

This easy Roasted Acorn Squash with Maple Butter and Dukkah is seriously the perfect comfort food for the holiday season and beyond.


Scale

Ingredients

For the Squash:

2 large acorn squash

2 large bulb of garlic

2 tbps. Califia Farms Plant Butter

2 tbsp. maple syrup

1 tbsp. lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

For the Dukkah:

1/3 cup slivered almonds, ground or crushed

1/3 cup pistachios, ground or crushed

1/3 cup ramen noodles, crushed

1 tbsp. unami spice

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp mustard powder

1/4 tsp red pepper chili flakes


Instructions

Preheat the oven to 375F and line a baking sheet with parchment paper.

Wash the acorn squash and pat dry with a kitchen towel.

Trim the base and top of the squash, then halve carefully.

Remove the seeds with a large spoon or melon baller, save them to make toasted seeds!

Cut each halved squashed into wedges uses the shape of the squash as a guide.

Place each acorn wedge onto the parchment paper-lined baking sheet.

Cut the top and bottom of the garlic bulbs.  Remove around 1/4 of an inch to expose the garlic. Place each bulb of garlic onto the parchment.

Bake for around 25 minutes total, flipping them halfway through.

While the squash bakes, prepare the dukkah by combining all the ingredients, apart from the ramen noodles, into a spice grinder (may need to do this in 2 batches).  Do not over grind or crush.  You still want it to be crunchy and not like powder. Transfer to a bowl and add in the crushed ramen noodles.

Once the 25 minutes is up, remove the squash and garlic from the oven.

Using a hand blender, combine the roasted garlic cloves, plant butter, maple syrup, lemon juice, salt and pepper together till completely smooth and silky.

Drizzle the sauce over the squash and bake for another 5 minutes until crispy and beautiful.

Remove squash from the oven and top with fresh herbs of choice and a very generous dusting of dukkah.


Keywords: recipe, maple, sweet, slice, vegan, oven

Lauren Marinigh

This looks so perfect for this time of year!

Maria Koutsogiannis

Thank you so much beauty!

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