Maple-Roasted Acorn Squash w/Winter Fruit Compote

Acorn squash basted with butter and maple syrup, oven-roasted and filled with a bourbon-laced winter fruit compote make a delicious alternative to sweet potatoes. Serve alongside roast turkey, ham or pork.

Maple-Roasted Acorn Squash w/Winter Fruit Compote

Maple-Roasted Acorn Squash w/Winter Fruit Compote

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These buttery, oven-roasted acorn squash filled with a sweet winter fruit compote make a delicious side dish to serve with baked ham, roast pork or turkey.


  • 4 acorn squash, about 1-1/2 lbs each
  • 6 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • Salt and freshly ground black pepper

For the Winter Fruit Compote:

  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 cup apple cider
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dried cherries
  • 2 Bartlett or Anjou pears, peeled, cored and diced
  • 1 Granny Smith apple, peeled, cored and diced


  • Preheat the oven to 400°F and coat a shallow baking pan with nonstick cooking spray.
  • Cut the squash in half crosswise, then trim a small slice from the rounded ends so you have a flat base for roasting. Use a spoon to scoop out the seeds and reserve them for another purpose or discard. Arrange the squash, seeded side up on the prepared baking pan.
  • Combine the melted butter and maple syrup in a small bowl and brush the mixture into the cavities and onto the cut surface of the squash. Season with salt and pepper.
  • Roast the squash until very tender, 50 to 55 minutes, basting with the melted butter mixture twice during cooking.
  • While the squash roasts, prepare the fruit compote. Melt the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the cider, bourbon and brown sugar and bring the mixture to a simmer.
  • Add the apricots and cherries and cook over medium heat, stirring occasionally, until the mixture has thickened to the consistency of a light syrup, 8 to 12 minutes.
  • Add the pears and apple and continue cooking just until tender, 4 to 6 minutes longer.
  • When the squash are finished roasting, fill each with a portion of fruit compote, then return to the oven for an additional 5 minutes before serving.
Calories: 317kcal, Carbohydrates: 52g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 112mg, Fiber: 6g, Sugar: 23g
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