Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 2 medium acorn squash
- ½ cup Mrs. Ruth's Apple Pecan Jam
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease.
- Slice each acorn squash in half through the stem and scoop out the seeds. Cut each half into ½-inch thick wedges or leave as halves for a more dramatic presentation.
- Brush the cut sides with melted butter and season lightly with salt and pepper. Place cut-side up on the prepared baking sheet.
- Warm Apple Pecan Jam in the microwave for 15–20 seconds until softened and brushable.
- Brush the jam generously over the cut surface of each squash piece.
- Roast at 400°F for 22–28 minutes until the squash is tender when pierced with a fork and the glaze is golden and caramelized. The natural ridges of the acorn squash will catch and hold the glaze beautifully.
- Garnish with fresh thyme or rosemary if desired. Serve warm.
Tips & Notes
- Halves vs. wedges: Leaving the squash in halves makes for a stunning presentation — serve them as individual portions right in the skin. Wedges are easier to eat and great for sharing.
- Scoop the seeds: A sturdy spoon makes quick work of the seeds — save and roast them with olive oil and salt for a crunchy snack.
- Glaze twice: Brush with jam once before roasting and again in the last 5 minutes for an extra-glossy, caramelized finish.
- Serving ideas: Serve alongside roasted chicken, pork tenderloin, or as part of a holiday spread. The natural bowl shape of the halves is also beautiful filled with wild rice or quinoa.
Flavor Pairings We Love
- Mrs. Ruth's Apple Pecan Jam → acorn squash, sweet potato, brie, sharp cheddar, pork tenderloin
- Mrs. Ruth's Balsamic Fig Jam → roasted carrots, goat cheese, walnut crostini, prosciutto
- Mrs. Ruth's Appley Dappley → oatmeal, cream cheese, sharp cheddar, pork chops
