Name: Maple-Roasted Acorn Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium acorn squash, halved, seeds removed, and sliced into wedges; 2 tbsp olive oil or melted butter; 2 tbsp pure maple syrup; ½ tsp salt; ¼ tsp black pepper; ½ tsp ground cinnamon or nutmeg (optional); 1 tbsp fresh thyme or rosemary leaves (optional garnish)

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Maple-Roasted Acorn Squash is a cozy, slightly sweet, and perfectly caramelized side dish that brings warmth and comfort to any meal. I love how the maple syrup highlights the natural sweetness of the squash, while roasting creates tender flesh with crispy, golden edges.

Why You’ll Love This Recipe

I love this recipe because it’s simple, seasonal, and incredibly flavorful. The squash becomes beautifully tender and rich when roasted, and the maple syrup adds just the right amount of sweetness without overpowering it. It’s an easy side that feels elegant enough for holidays but is also perfect for weeknight dinners. Plus, it smells amazing while it roasts. Maple-Roasted Acorn Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash, halved and sliced
Olive oil or melted butter
Pure maple syrup
Salt
Black pepper
Ground cinnamon or nutmeg (optional, for extra warmth)
Fresh herbs like thyme or rosemary (optional, for garnish)

Directions

I start by preheating the oven to 400°F (200°C).
Then I cut the acorn squash in half, scoop out the seeds, and slice it into crescent-shaped wedges.
In a large bowl, I toss the squash slices with olive oil (or melted butter), maple syrup, salt, pepper, and a pinch of cinnamon or nutmeg if I’m using it.
I arrange the slices in a single layer on a baking sheet lined with parchment paper.
I roast the squash for 25–30 minutes, flipping halfway through, until it’s golden brown and fork-tender.
Before serving, I like to sprinkle on a few fresh herbs like thyme for a pop of flavor and color.

Servings and timing

This recipe serves about 4 people. It takes approximately 10 minutes to prepare and 30 minutes to roast, so it’s ready in about 40 minutes total.

Variations

Sometimes I swap maple syrup for honey or brown sugar, depending on what I have on hand. If I want a savory twist, I skip the sweetener and roast the squash with garlic, chili flakes, and herbs. For a nutty finish, I sprinkle toasted pecans or walnuts over the squash just before serving. And when I want a more filling side, I toss in roasted apples or onions.

Storage/reheating

I store leftover squash in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to bring back the crisp edges—it takes about 10 minutes at 350°F. I avoid the microwave since it can make the squash soggy. If I want to freeze it, I do so in a single layer, then transfer to a bag once frozen. Maple-Roasted Acorn Squash

FAQs

Do I need to peel the acorn squash?

No, I leave the peel on—it’s edible and softens during roasting. I just make sure to scrub the squash well before slicing.

Can I use other types of squash?

Yes, I sometimes use delicata or butternut squash. I just adjust the cooking time slightly based on thickness and density.

Can I make this dish ahead of time?

I can roast the squash earlier in the day and reheat it in the oven before serving. It holds up well without losing its texture.

Is this recipe vegan?

Yes, as long as I use olive oil instead of butter, it’s completely plant-based and vegan-friendly.

How do I make it spicy?

I add a pinch of cayenne pepper or chili flakes to the maple mixture before roasting for a sweet and spicy combo.

Conclusion

Maple-Roasted Acorn Squash is one of those dishes that feels comforting, rustic, and special all at once. I love how easy it is to prepare and how well it pairs with everything from roasted meats to hearty grain bowls. It’s a celebration of fall flavors—and one I return to again and again.