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Maple Glazed Roasted Acorn Squash recipe. Maple Glazed Roasted Acorn Squash with sage recipe. Every holiday season it seems like butternut squash (yum!) and pumpkin (yum!) take over and all other squash go by unnoticed or grossly under-appreciated. So this year we wanted to give a small shout out to some other amazing types of squash we love so much. Acorn squash is up there with one of my favorites. I love it because it has a sweet flesh similar to butternut, but it’s not as nutty; plus the sweet notes are more subtle than butternut squash. This recipe is really easy and something I make often during this time of yr because it’s easy, filling and I can eat it as a snack or turn it into a  meal by dicing it up and adding it to some quinoa, couscous, etc. Another awesome thing to do with this squash is to slice the top off, scoop out the seeds, fill it up with some sort of fruit n’ nut spiced rice or a savory meat mixture OR even chopped nuts and bleu cheese (okay, I’ll stop), pop the top back on and roast it!

If you’re not convinced that acorn squash is all that delicious then at least love it for the fact that it’s called “acorn squash” because it looks like a big acorn…now that’s just cute.
xx Jenny

Maple Glazed Roasted Acorn Squash

Prep Time: 10 mins
Cook Time: 50 mins
Servings: 6


  • 1 acorn squash, seeded and sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons light brown sugar
  • ¼ cup maple syrup, warmed
  • salt and pepper to taste


  • fried sage leaves, optional


  • Preheat oven to 375°F.
  • Place squash sliced onto a baking sheet and drizzle with oil. Season with salt and pepper and gently toss together.
  • Sprinkle tops of squash with brown sugar.
  • Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.
  • 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting.
  • Top with fried sage, if using, and serve warm.
Calories: 150kcal Carbohydrates: 22g Protein: 1g Fat: 7g Saturated Fat: 1g Sodium: 5mg Potassium: 287mg Fiber: 1g Sugar: 14g Vitamin A: 264IU Vitamin C: 8mg Calcium: 43mg Iron: 1mg

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  1. Caroline @ Between Your Ears Not Specified Not Specified

    I’ve never had acorn squash but they always look so cute in the grocery store. I might have to try them — this looks so easy! Thanks! Think I could use honey instead of maple syrup?

  2. Kristy Lynn @ Gastronomical Sovereignty Not Specified Not Specified

    you’re right – they DO take over! Next year, I’m not even going to post a pumpkin or b-nut (as I so fondly refer to it) recipe! It’s all about the fringe squash!

    speaking of FRINGE, have you seen it? AWESOME!

    PS. I heart acorn squash too. So cute. So SO cute!

  3. nicole {sweet peony} Not Specified Not Specified

    mmmm i love acorn squash! i love the scalloped edges of it… adorable! anyways, this sounds really good. :)

    • Linda Not Specified Not Specified

      I love all squash, especially the Carnival Squash!
      My question for this recipe is….DO you eat the green skin?

  4. Pretty. Good. Food. Not Specified Not Specified

    Sounds and looks fantastic! Now I’m super hungry :)

  5. Katie Not Specified Not Specified

    My mom used to make acorn squash just by hollowing it out, putting butter and brown sugar in the middle, and baking until soft….this looks like a fantastic variation of that! I can’t wait to try it!!

  6. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This sounds so freaking yummy. Love it!

  7. Jessie M Not Specified Not Specified

    Love the photos! Keep up the yummy work!

  8. Julia D. Not Specified Not Specified

    This is wonderful! I love acorn squash and your wonderful Blog. You have such a great talent with the photography of your wonderful recipes. Thanks so much.

  9. Adrianna from A Cozy Kitchen Not Specified Not Specified


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  12. Tiffany Youngren Not Specified Not Specified

    What beautiful photos. I love how you sliced the acorn squash. What a simple, elegant presentation!

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  16. Kathleen Quinlan Not Specified Not Specified


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  18. Kate Not Specified Not Specified

    ::hangs head sheepishly::

    Can I make this with butternut squash in the same way? Love the idea, just don’t like acorn squash!

  19. Tara K Not Specified Not Specified

    Stupid question, but is the outside skin edible? I know with some squashes you have to take it off so I wasn’t sure.

  20. Angela Not Specified Not Specified

    How do you cut the squash like that? I’m a squash newbie and wanna know the best way.

  21. Sadye Not Specified Not Specified

    Holy moly, this is delicious! Loved every bite of it!

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  23. Laura Not Specified Not Specified

    I made this recipe for my family last night to go with rosemary garlic pork chops and parmesan green beans – the squash was a hit! So simple and easy, and so very delicious. I am glad I stumbled onto your website through Pinterest, I’ve already pinned lots of your recipes, and I love the photography and occasional surprise gifs (check out the sour cream & chive biscuits to see what I mean)! Thanks for going the extra mile to create an enjoyable site with great recipes, I’ll be back for lots more.

  24. anna Not Specified Not Specified

    tasted delicious, thanks for the wonderful recipe! sprinkled a few walnuts on top for an extra crunch. I like that it’s not drowning in butter like many squash recipes.

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  26. Peggy Not Specified Not Specified

    Squash is baking while we I type. I was going to make another type of roasted squash, but I came across this recipe, via pinterest. I’m serving with a quinoa bean soup and garlic bread. Can’t wait till my girls get home from volleyball practice.

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  28. Amanda Not Specified Not Specified

    Making this tonight and already smells heavenly! Thanks for sharing.

  29. Valerie Smith Not Specified Not Specified

    This is my second time with this recipe. It is so simple and so scrumptious. It is a hit in my family.

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  32. Santa Clancy Not Specified Not Specified

    i just made this recipe….it is so delicious and the house smells yummy!

  33. Caiti Not Specified Not Specified

    Currently in the oven. Can’t wait to try! Yummm

  34. sammy g Not Specified Not Specified

    do you fry the sage in olive oil? and for how long?

    • Jenny Park Not Specified Not Specified

      Yes! This is totally optional, but I love the taste/texture! It usually only takes a few seconds for them to fry up…just be careful of any oil splattering!