Let’s be honest—acorn squash usually gets sidelined for its flashier cousins like pumpkin and butternut. But not today! This Maple-Glazed Acorn Squash with Chili Crisp and Tangy Yogurt is here to steal the spotlight. With its buttery maple goodness, a zing of ginger, and a bold chili crisp kick, this dish is the unexpected MVP of fall flavors. Whether you’re looking to impress at Thanksgiving or just spice up your weeknight dinner, this squash is about to become your new best friend. Let’s get roasting!
How to Make Maple-Glazed Acorn Squash with Chili Crisp and Tangy Yogurt
Description
Adapted from William Sonoma
Ingredients
Acorn Squash Ingredients
6 Tbs. (3/4 stick) unsalted butter
6 Tbs. pure maple syrup
2 Tbs. finely minced crystallized ginger
Salt and freshly ground pepper, to taste
4 large acorn squash
Chili crisp
Yogurt Ingredients
1 Cup full Fat Greek Yogurt
Zest of 1 lime
Juice of half a lime
½ tsp. cumin
Salt
Pepper – we recommend Aleppo
Instructions
Preheat an oven to 375°F. Line a baking sheet with parchment paper and brush it lightly with oil.
In a small saucepan over medium heat, combine the butter, maple syrup, crystallized ginger, salt and pepper. Bring to a boil, stirring occasionally, until the mixture is smooth and blended, 4 to 5 minutes.
Cut each squash into quarters and scoop out the seeds and strings. Arrange the squash, cut sides up, on the prepared baking sheet, and season the squash with salt and pepper. Bake, brushing generously with the glaze every 15 minutes, until the edges of the squash are caramelized and the squash is tender when pierced with a fork, about 1 hour.
For the Yogurt:
Combine all the ingredients in a mixing bowl.
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