When the air turns crisp, this is the side dish we put on repeat. Sweet, nutty acorn squash bakes until caramelized and tender, then gets a buttery–maple pool in the center thanks to The Olive Leaf Butter Olive Oil and real maple syrup. It’s simple enough for weeknights and special enough for the holiday table.

Ingredients

• 1 acorn squash
• 1/4 cup The Olive Leaf Butter Olive Oil (use a bit more for a very large squash)
• 1/4 cup pure maple syrup (keep a 1:1 ratio with the oil)
• Pinch of kosher salt
• Sprinkle of brown sugar

Instructions

1. Roast to soften. Heat oven to 350°F. Halve the acorn squash and scoop out seeds. Place halves cut-side down in a baking dish and pour in 2 inches of water. Bake 30 minutes; drain off water.
2. Fill & finish. Turn squash cut-side up. Divide Butter Olive Oil and maple syrup between the cavities. Add a pinch of salt and a sprinkle of brown sugar.
3. Bake again. Return to the oven and bake 45 minutes, until the squash is fork-tender and the centers are bubbling and glossy. Spoon the maple-butter over each half before serving.

Tips & Variations

• Crispy edges: Broil 1–2 minutes at the end.
• Savory-sweet: Add a pinch of cinnamon or chili flakes; finish with toasted pecans.
• Cheesy moment: Crumble on a little feta or goat cheese right before serving.
• Balsamic upgrade (optional): Drizzle Olive Leaf Maple Balsamic over the hot squash for extra depth.
• Prep ahead: Roast the first 30-minute step in the morning; fill and finish right before dinner.

How to serve

Pair with roast chicken, pork tenderloin, or a fall salad. Leftovers are great scooped into grain bowls with kale and cranberries.