Roasted Acorn Squash with Caramel Sauce Recipe

There’s a special kind of magic when flavors come together in perfect harmony, and that’s exactly what happens with this Roasted Acorn Squash with Caramel Sauce. This dish is not just a feast for the taste buds, but also a heartwarming reminder of family gatherings and the shared joy of a delicious meal. Imagine the warmth of roasted acorn squash, kissed by the crisp autumn air, combined with the rich, buttery sweetness of homemade caramel sauce. It’s a treat that’s both elegant and comforting, perfect for family dinners or holiday feasts.

Ingredients

• 1 large acorn squash
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the acorn squash in half and remove the seeds. Slice into 1/2-inch thick wedges.
3. In a large bowl, toss the squash wedges with olive oil, brown sugar, cinnamon, nutmeg, and sea salt until evenly coated.
4. Arrange the squash on the prepared baking sheet in a single layer.
5. Roast in the preheated oven for 35-45 minutes, turning halfway through, until the squash is tender and caramelized.
6. While the squash is roasting, prepare the caramel sauce. In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns a deep amber color.
7. Stir in the butter, then slowly pour in the heavy cream while continuing to stir. Be careful as the mixture will bubble vigorously.
8. Once the mixture is smooth, remove from heat and stir in the vanilla extract and a pinch of sea salt. Allow to cool slightly.
9. Once the squash is done roasting, drizzle the warm caramel sauce generously over the wedges before serving.

Helpful Tips

If you are short on time, you can prepare the caramel sauce ahead of time and reheat it just before serving. For a dairy-free version, substitute the butter and heavy cream with coconut oil and coconut cream, respectively.

Storage Instructions

Store any leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days. The caramel sauce can be kept in a jar at room temperature for up to a week; reheat it gently before use.

Pairings

This Roasted Acorn Squash with Caramel Sauce pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful beverage pairing, serve with a spiced chai latte or a glass of crisp apple cider.

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